Have you had an indulgent weekend? This slaw ought to get you back on track for a healthy week.
I discovered kohlrabi and its glories less than a year ago. A member of the Brassica oleracea species — along with broccoli, cauliflower, cabbage, kale, and Brussels sprouts — kohlrabi has a slightly cruciferous smell and taste that isn’t quite as strong as that of its relatives.
Once you cut away the fibrous green skin, a crisp, juicy flesh is revealed. I love raw kohlrabi, and it tastes great with sweeter vegetables or fruits. Thus was born this slaw, a satisfying mix of carrots, kohlrabi, and apple with a tangy lemon-dijon dressing. I grated the produce for this version, but I’ve also made it by cutting everything into little matchstick-sized pieces. Do as you will, but most importantly, love the kohlrabi!
- One Year Ago: From one home to another: Ukraine to the USA
- Two Years Ago: Highlights of the Week: Mid-November and Colorful Beet Salad
- Three Years Ago: Community Event
Kohlrabi, Carrot & Apple Slaw with Lemon-Dijon Dressing
- Lemon-Dijon Dressing:
- juice of 1 lemon
- 2-3 tsp dijon mustard
- 2-3 tbsp olive oil
- to taste: salt & pepper
- 1 kohlrabi bulb, peeled and grated
- 2 carrots, peeled and grated
- 1 apple, grated
- Whisk together the dressing ingredients in the bowl that you’ll use for the slaw.
- Grate the veggies and fruit directly into the same bowl, then mix until the dressing coats everything.