Between the two — kale and kohlrabi — people sampling our salads seemed to know less about kohlrabi. The most often eaten part, that is used in this recipe, is the swollen stem that loosely resembles a turnip. However, kohlrabi grows above ground rather than under. Its taste is comparable to cabbage and broccoli but a little more sweet, which is why it pairs well here with the tartness of apples and tang of the yogurt dressing. This is a great way to change up a traditional summer barbecue dish. I add in a few handfuls of dried cranberries to add some color. Out of the two salads I give out, this one disappears the quickest.
Kohlrabi and Apple Coleslaw
Serves 4 Prep: 15 minutes
- 1 large kohlrabi or 2 small, peeled
- 1 large tart apple or 2 small, cored
- 1/2 cup plain yogurt
- juice of half a lemon, or 2 tablespoons
- 1 tablespoon honey
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
Julienne the kohlrabi and apple. You can use a mandoline or do it manually. If doing manually: slice the kohlrabi and the apple thinly, then stack slices and cut into matchsticks. Note: You may want to sprinkle the apple with lemon juice to prevent browning. For the honey yogurt dressing: In a medium bowl, whisk together the yogurt, lemon juice, honey, pepper, and salt. Toss in the kohlrabi and apple, and mix well. Let sit 10 minutes before to allow the flavors to mingle.