Kohlrabi-Apple Slaw
I found a tasty little recipe this weekend after picking up some kohlrabi at the farmer’s market. If you’ve never tried kohlrabi, put it on your list. It’s a relative of the turnip and radish, and quite delicious raw or cooked.
The provenance of this recipe apparently begins with the October 1992 issue of Gourmet magazine. It was then modified by Alanna Kellogg, who posted it to the website A Veggie Venture. I have further modified it.
3 bulbs kohlrabi
2 Granny Smith apples
6 oz. plain yogurt
1 lemon
3 T chopped mint
1 t stone-ground mustard
1 t sugar
salt and pepper to taste
Squeeze lemon and reserve 1 tablespoon of juice. Trim and chop kohlrabi and apple into batons. Place in bowl, and toss with lemon juice to prevent oxidation. Set aside.
Mix yogurt, reserved lemon juice, chopped mint, mustard, and sugar. Whisk until emulsified. Season with salt and pepper. Toss with slaw and serve immediately with mint leaf garnish.
