Kohlrabi Apple Salad – This simple Kohlrabi Apple Salad is easy to make, pairs well with a variety of dishes, and is kid-tested and approved!
Kohlrabi is a relatively new ingredient in the current American food culture, and it’s been appearing more and more at farmer’s markets and CSAs.
Despite it’s recent popularity, however, I have spoken to a number of people who remain perplexed by the vegetable. Perhaps that’s due to it’s almost spaceship-like appearance, but I’m guessing it’s more so just a lack of familiarity.
Hailing from the brassica family of vegetables, some of its relatives are broccoli, cauliflower, cabbage, and kale.
It has a characteristic crisp texture, like an apple minus the sweetness. Kohlrabi’s flavor is similar to a broccoli stem, but much milder. This mild flavor causes it to wear a lot of other flavors nicely.
Additionally, it can be eaten both raw or cooked. For such a strange vegetable, it’s quite versatile!
Today’s recipe is for a Kohlrabi Apple Salad. In the late fall and winter it’s a staple in our home. It’s tasty served with soups or sandwiches, but it really shines when served with a curry dish.
This salad is a little creamy, a little tart, and a little sweet, which balances spice well. Most importantly, the apples and currants make it approachable for my finicky three-year-old! Enjoy!
Kohlrabi Apple Salad
This simple Kohlrabi Apple Salad is easy to make, pairs well with a variety of dishes, and is kid-tested and approved!
Ingredients
- 1 1/2 C kohlrabi, peeled and cut into matchsticks
- 1 C granny smith apple, peeled, cored, and cut into matchsticks
- 1/3 C red pepper, finely diced
- 1 Tbsp red onion, minced
- 1/3 C currants
- 1/4 C walnuts, chopped
- 1/4 C mayo*
- 1 Tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- In a medium mixing bowl whisk together mayo, apple cider vinegar, salt, and pepper. Once combined, stir in currants and set aside. Adding the currants to the dressing early will cause them to plump up, and who doesn't want plump currants?
- Cut your kohlrabi and your granny smith apple into matchsticks. This can be done with a knife, or if you have a mandolin slicer, it'll speed things up. Then finely dice the red pepper and mince the red onion.
- Add vegetables and walnuts to the bowl with the dressing, then fold to combine.
- You can serve immediately, but I find this salad is best if placed in the fridge for an hour to chill and to allow time for the flavors to combine.
Notes
*For a vegan option you can use vegan mayo
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