Kohlrabi & Apple Slaw
Recipe type: Salad, Side, Lunch, Dinner
Cuisine: American, Fall
Prep time: 
Total time: 
Serves: 4-6
Serve this slaw aside something rich, like slow-roasted apple cider pork shoulder. Or pile it on a sandwich or grilled bratwurst.
  • 3 small Kohlrabi, peeled and julienned
  • 1 large Apple (I used Honeycrisp--you want a variety that's nice and crisp), julienned
  • ¼ large Red Onion, very thinly sliced
  • 3 Tbsp. chopped Chives
  • shaved Flavorful Hard Cheese (I used a local aged sheep's milk cheese; Manchego or Parmigiano would work too)For the Vinaigrette:
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Honey
  • 2 Tbsp. Apple Cider Vinegar
  • 4 Tbsp. Extra Virgin Olive Oil
  1. Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper.
  2. In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Season with ¼-1/2 teaspoon kosher or sea salt and black pepper.
  3. Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.
Recipe by strawberryplum at http://www.strawberryplum.com/kohlrabi-apple-slaw/