Growing up in a German household I was no stranger to kohlrabi. In most cases it was cooked with butter and as a kid I was not a huge fan (but to be fair I wasn’t a big fan of vegetables in general). As I started to grow my own food I fell in love with kohlrabi and now I grow it all the time. This year I grew two on my TowerGarden, half a dozen in my greenhouse (which I planted in April) and at least a handful in my outdoor vegetable garden. Thanks to staggered planting and my indoor hydroponic system, I will be enjoying kohlrabi for a long time.

While I always thought you had to cook kohlrabi, turns out it is absolutely delicious raw. We love to take it with us when we’re camping, along with our other favourite veggies and a homemade dip, but I have to say my favourite way to enjoy this vegetable is in a slaw. Paired with apples, parsley, a tasty dressing and some nuts for crunch, you are going to love this side.

If you don’t grow food or didn’t plan kohlrabi this year, it should be hitting farmers’ markets any day now so keep an eye out for it.

Kohlrabi Apple Slaw

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This side salad is not only delicious but comes together quickly. Feel free to experiment with herbal infused vinegars and olive oils to add your own flare to this slaw!

• CourseSalad

Kohlrabi Apple Slaw Print Recipe This side salad is not only delicious but comes together quickly. Feel free to experiment with herbal infused vinegars and olive oils to add your own flare to this slaw! CourseSalad

Ingredients

• 1 medium kohlrabi, peeled and cut into matchsticks
• 1 large apple, cored and cut into matchsticks
• 1/4 cup red onions, thinly sliced
• 1/4 cup pecans, chopped substitutions are sunflower seeds, walnuts, almonds etc.
• 1/4 cup parsley, chopped
• 1/4 cup extra virgin olive oil use herbal infused for added flare
• 1 tbsp raw apple cider vinegar I love using rosehip infused, but it is not necessary
• 2 tsp raw local honey
• 1 tsp dijon mustard
• 1/2 tsp sea salt
• freshly ground black pepper to taste

Servings:

Instructions

1. In a small bowl mix together all of the ingredients for your dressing (olive oil, vinegar, honey, mustard, salt, pepper) and set aside.
2. Peel and slice your kohlrabi and place it in a medium sized bowl.
3. Core and slice your apple and toss it in the bowl with the kohlrabi. Add in your dressing at this point to prevent your apples from browning. Toss to coat.
4. Slice your onions and chop your parsley, adding it to your bowl.
5. Chop your pecans adding them to your salad. Toss to coat (I like to add my nuts last so they stay nice and crunchy).
6. Serve immediately or refrigerate for up to two days.

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