Ah, kohlrabi. The weird step-child of the brassica world. It looks like an alien, has the texture of a turnip, and tastes like a mild cabbage.
And yet! It is one my favorite vegetables because it is so versatile. It often ends up in our stirfries at home and is great baked like fries.
This recipe uses raw kohlrabi, playing up it’s sweetness and texture. It’s really good right away and even better the next day.
1 medium kohlrabi, peeled
1 crisp red, pink or green apple (I used Empire)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
Sea salt and freshly ground pepper
- Grate (or shred in food processor) the kohlrabi and apple.
- In large bowl, whisk olive oil, apple cider vinegar and mustard.
- Toss kohlrabi and apple in bowl with dressing.
- Salt and pepper to taste. Serves 4-6.