Kohlrabi and Apple Salad
A newcomer in our curbside garden, this sturdy veg from the cabbage family is incredibly versatile. Turns out kohlrabi is addictively crunchy in the raw. We simply sliced it to make this salad, where it nestles with apple, plum, grapes and mizuna, a delicate little leaf with a mustardy taste not unlike arugula.
Ingredients
- 1 kohlrabi, peeled and thinly sliced on a mandoline
- 1/4 cup (60 ml) lemon juice
- 1/8 tsp salt
- 1 apple, cored and finely diced
- 2 cups (60 g) small bitter greens (such as mizuna or arugula) or microgreens of your choice
- 1/2 cup (65 g) seedless grapes, halved
- 1/4 cup (30 g) fresh Pecorino or Parmesan cheese shavings
- 1 plum, cut into thin wedges
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) white wine vinegar
Instructions
- Place the kohlrabi slices in a bowl. Drizzle with half of the lemon juice and sprinkle with the salt. Toss to combine and let marinate for 15 minutes.
- In a large bowl, combine the apple and remaining lemon juice. Drain off any excess juice.
- Drain the kohlrabi and add to the apple. Add the remaining ingredients and toss gently. Adjust the seasoning.
A newcomer in our curbside garden, this sturdy veg from the cabbage family is incredibly versatile. Turns out kohlrabi is addictively crunchy in the raw. We simply sliced it to make this salad, where it nestles with apple, plum, grapes and mizuna, a delicate little leaf with a mustardy taste not unlike arugula.