Apple Kohlrabi Salad
This is one of those sides that is perfect for lightening and brightening a heavier meal, that is interesting and tasty, but requires minimal ingredients and no time. Simple, but perfect, especially in hotter weather.
Raw kohlrabi is delightfully crisp and tastes like a cross between an apple and a sweet mild turnip. (Cooked, it tastes almost just like broccoli stem.) It seemed a good companion for the apple in this salad. Just keep in mind when buying kohlrabi that the huge ones will not be as tender and sweet as the medium to smaller ones.
If you don’t have mint, I’m sure other fresh herbs would work as well. I was tempted to try sage, but it didn’t work with the dinner I made. But, if you love fresh mint (so great for throwing into salads, iced tea, making mojitos & mint juleps, etc…), try planting some! It grows very well, requires minimal attention, and comes back each year. But, it can grow like a weed. Be aware that it will take over wherever you plant it, so plan accordingly.
Apple Kohlrabi Salad
Makes 4 small servings
Ingredients:
2 apples
1 larger or two small kohlrabi (if you don’t have this, just throw in another apple)
2 tbs apple cider vinegar
4 tbs olive oil
1/4 tsp salt
Drizzle of honey
Small bunch of mint (I almost did sage, which would have made it earthier.)
Directions:
If you’d like, peel your apples. Otherwise, leave the skin on to add another pop of color. Core apples, then slice into thin matchsticks. (I like to cut my apples into thin wedges, then cut each wedge into small matchsticks.) Move apple matchsticks to a medium serving bowl.
Remove leaves and stems from kohlrabi, trim ends, and then peel. (The skin is fibrous and tough — I don’t recommend leaving it on.) Cut kohlrabi into halves, cut each half into thin wedges, then cut each wedge into thin matchsticks. Add to the apples.
Measure cider vinegar, olive oil, and salt over the apples and kohlrabi. Then drizzle some honey on top (Just a little to add a touch of sweetness — you don’t need much, unless your apples are very tart.)
Take mint (or other herb) and remove stems. Take leaves and stack one on top of the other. Then, roll the stack tightly into a cigar. Using a sharp knife, cut down the cigar to form teeny little strips (in other words, a chiffonade). Add to bowl.
Using your clean hands or other utensil, mix everything together until well mixed and coated. If you have time, let it sit in the fridge for 30min or so to help the flavors blend. But it will taste delicious even without the rest. Enjoy!
Adapted from Jamie Oliver’s Comfort Food.
