Kohlrabi and Green Apple Slaw
Crunchy autumn slaw
Ingredients
Slaw
- 1 medium kohlrabi bulb peeled
- 1 medium tart green apple unpeeled, such as Granny Smith
- 1 small shallot peeled
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh mint
- 2 tablespoons toasted hazelnuts roughly chopped
Dressing
- 1-1/2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Using the julienne or matchstick setting on a mandoline, cut kohlrabi and apple into thin matchsticks. Alternatively, thinly slice kohlrabi and apple with a mandoline or knife, then cut the slices into thin matchsticks.
- Thinly slice shallot using a mandoline or knife.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard and honey. Slowly whisk in olive oil until combined. Season with Kosher salt and freshly ground pepper.
- Place kohlrabi and shallot in a medium bowl. Add about three-quarters of the dressing and toss to coat. Let sit for 10 to 15 minutes. This mellows the kohlrabi and shallot.
- Add apple, parsley and mint and toss to combine. Taste and add additional dressing as needed. Take care not to over dress the slaw—you may have leftover dressing.
- Just before serving, add hazelnuts and toss gently.
Notes
- Look for a kohlrabi bulb and green apple that are roughly the same size. Medium-sized ones work particularly well and provide a nice balance of the two main ingredients.
- A mandoline makes especially quick work of preparing the kohlrabi and apple, but a sharp knife works just as well.
