📝 About This Recipe
Often overlooked in the produce aisle, kohlrabi is the hidden gem of the brassica family, offering a satisfying crunch that falls somewhere between a water chestnut and a mild broccoli stem. This vibrant slaw elevates the root vegetable's natural sweetness by pairing it with tart Granny Smith apples and a bright, citrus-forward dressing. It is a refreshing, crisp alternative to traditional cabbage-based slaws, making it the perfect sophisticated side dish for any season.
🥗 Ingredients
The Produce Base
- 2 large bulbs Kohlrabi (peeled and julienned into matchsticks)
- 1 large Granny Smith Apple (julienned with skin on for color)
- 2 medium Carrots (peeled and shredded)
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fresh Mint Leaves (finely chiffonaded)
The Bright Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Apple Cider Vinegar (unfiltered preferred)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Poppy Seeds
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Garnish
- 1/4 cup Toasted Sunflower Seeds (for added crunch)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Begin by preparing the kohlrabi. Trim the leafy stems off and slice off the woody base. Use a sharp vegetable peeler or a paring knife to remove the thick, fibrous outer skin until you reach the pale, crisp interior.
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2
Julienne the kohlrabi into thin matchsticks, roughly 2 inches long. You can use a mandoline with a julienne blade for perfect uniformity, or a sharp chef's knife.
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3
Slice the Granny Smith apple into similar matchsticks. Keep the skin on to provide a beautiful green contrast to the white kohlrabi.
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4
Grate the carrots using the large holes of a box grater and thinly slice the red onion. If the onion flavor is too sharp, soak the slices in ice water for 5 minutes, then drain and pat dry.
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5
In a large mixing bowl, combine the julienned kohlrabi, apple, shredded carrots, and sliced red onion.
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6
In a separate small glass jar or bowl, whisk together the apple cider vinegar, lime juice, honey, and Dijon mustard until the honey is fully dissolved.
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7
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a smooth, emulsified dressing.
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8
Stir in the poppy seeds, kosher salt, and freshly cracked black pepper into the dressing.
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9
Pour about three-quarters of the dressing over the kohlrabi mixture. Use tongs to toss everything gently, ensuring every matchstick is coated.
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10
Fold in the chopped cilantro and mint leaves. Herbs are delicate, so add them last to keep them from bruising.
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11
Taste the slaw. Add the remaining dressing if it feels dry, or adjust the seasoning with an extra pinch of salt or a squeeze of lime.
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12
Let the slaw sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the kohlrabi to soften slightly while maintaining its crunch.
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13
Just before serving, sprinkle the toasted sunflower seeds and red pepper flakes over the top for texture and a hint of warmth.
💡 Chef's Tips
Ensure you peel the kohlrabi deeply; the outer skin is very fibrous and can be unpleasant if any is left behind. To keep the apples from browning while you prep, toss them in a teaspoon of lemon juice immediately after cutting. If you prefer a creamier slaw, swap half of the olive oil for Greek yogurt or high-quality mayonnaise. This slaw actually tastes better after an hour in the fridge, making it an excellent make-ahead dish for parties. For a nuttier flavor, toast the sunflower seeds in a dry pan over medium heat for 3-4 minutes until golden brown.
🍽️ Serving Suggestions
Pair this crisp slaw with grilled salmon or blackened white fish to cut through the richness of the oils. Serve alongside slow-cooked pulled pork sliders for a refreshing textural contrast. Enjoy it as a light lunch by topping it with a few slices of grilled halloumi or a hard-boiled egg. Complement the apple notes by serving this with a dry hard cider or a crisp Sauvignon Blanc. Use it as a crunchy topping for fish tacos or shrimp po' boys.