Kohlrabi apple slaw
This kohlrabi slaw is a delicious salad that you need to make! It's made with kohlrabi, apples, and mint vinaigrette. It's light, crisp, lightly sweet and sour, and very refreshing. If you haven't eaten kohlrabi before, this crunchy slaw is a good place to start!
Servings 4 servings
- 1 medium kohlrabi
- 1 medium sweet apple
- 2 teaspoons finely chopped mint leaves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon apple cider vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon honey
- salt and pepper to taste
Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, finely chopped mint, and honey into a small bowl, whisk until combined, season with salt and pepper.
Peel the kohlrabi and cut into thin slices. Stack the slices and cut them into thin matchsticks.
Cut the apple into quarters, cut out the core, cut each quarter into slices and then into matchsticks.
Add the kohlrabi and apple into a large bowl, pour the sauce over. Toss all the ingredients until evenly coated.
Season the slaw with more salt and pepper if necessary, adjust the seasonings if necessary - if the salad is not sour enough add more apple cider vinegar and if it's too sour add some more honey.
- Best for this slaw are sweet and crunchy apples such as Gala or Honeycrisp. I didn't peel the apple but you can peel it if you don't like apple peel.
- This kohlrabi apple slaw tastes great the next day but the apple loses its color. Store it in a closed container in the fridge for up to 24 hours. Without the apple, it would be good probably even longer.
- Please make sure to adjust the seasonings before serving your slaw. Kohlrabi and apples come in different sizes so if you use large your salad can be underseasoned.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!