Fresh and crispy this recipe is very quick to make – and expands easily to feed a couple or a crowd. If you need a little more sweetness in the dressing, add a drizzle of honey. Prefer a creamy dressing, stir in a dollop of Greek yogurt.
Available from early fall to spring, the cruciferous Kohlrabi is a versatile veggie, packed with potassium and vitamin C. Crunchy like a radish with a hint of broccoli flavour, its leaves (think beet or collard greens) and bulb are delicious raw – in a salad or slaw – and cooked – in a stir fry, or in soups and stews. Look for a bulb 3”-4” wide and unblemished leaves.
- Cut kohlrabi bulb and apple in matchstick pieces in whatever quantity suits you. If you want to get fancy, thinly shave into curls instead. In a bowl, toss
- With a drizzle olive oil, a squeeze of citrus and season to taste. Sprinkle with parsley and serve.
- Fancy version: Shave the kohlrabi and apple into paper-thin rounds (with a mandolin or peeler). Add a few torn arugula leaves and garnish with pomegranate seeds for a pop of colour or toasted chopped nuts for crunch. Dress with your favourite vinaigrette.