Recipe: Kohlrabi, Carrot & Apple Slaw with Lemon-Dijon Dressing

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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!

Kohlrabi, Carrot & Apple Slaw with Lemon-Dijon Dressing

Ingredients

  • Lemon-Dijon Dressing:
    • juice of 1 lemon
    • 2-3 tsp dijon mustard
    • 2-3 tbsp olive oil
    • to taste: salt & pepper
  • Slaw:
    • 1 kohlrabi bulb, peeled and grated
    • 2 carrots, peeled and grated
    • 1 apple, grated

Procedure

  • 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.

Enjoy!

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2 thoughts on “Recipe: Kohlrabi, Carrot & Apple Slaw with Lemon-Dijon Dressing

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