Apple, Kohlrabi, & Mint Slaw
Recipe from Lauren McElroy
Photo by Cookie + Kate
What is Kohlrabi?
Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens with the taste and texture similar to broccoli stems. Try it roasted, steamed, or raw. The leaves can be blanched, juiced and/or added to your favorite smoothie, salad, or soup! A great stand-in for potatoes, but with a third of the calories!
Ingredients:
3 1/2 cups peeled* and julienned kohlrabi (from 2 pounds)
4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime) 2 T extra-virgin olive oil
Kosher salt
Black pepper
1 1/2 cups julienned sweet, crisp apple (such as Fuji)
1/4 cup fresh mint leaves, chopped
1/4 cup cilantro leaves
(optional) Pomegranate seeds for garnish
Instructions:
*To Peel Kohlrabi: Cut the kohlrabi head in half down through its center. Place the
halved kohlrabi cut side down and slice into quarters. Remove the tough core and discard.
Soak whole kohlrabi in of ice water until crisp, 10 minutes. Drain well.
Whisk together lime juice and zest, salt, pepper, and oil. Season with salt. Toss with
kohlrabi, apple, and herbs. Season with more salt, if desired; serve with pomegranate seeds.
Cook's Notes: For a quick julienne, slice apple and peeled kohlrabi on a mandolin into thin rounds, then stack rounds and cut crosswise into matchsticks. Apple and kohlrabi slices should be the same size.
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