Kohlrabi Apple And Mint Slaw Food

KOHLRABI, APPLE, AND MINT SLAW

Steps:

• Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
• Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

KOHLRABI AND APPLE SALAD

Steps:

• Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.

KOHLRABI AND APPLE SLAW

Steps:

• Whisk mayonnaise, vinegar, lemon juice, mustard, and sugar together in a bowl.
• Toss kohlrabi and apples together in a large bowl; pour mayonnaise mixture over kohlrabi mixture and toss to coat. Season with salt and pepper.

SHAVED KOHLRABI WITH APPLE AND HAZELNUTS

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.
• Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.
• Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
• Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
• DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

KOHLRABI SLAW

Steps:

• Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
• Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

APPLE AND KOHLRABI COLESLAW

Steps:

• Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.
• Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.
• In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.
• Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.

KOHLRABI APPLE EDAMAME SLAW

Steps:

• Grate apple and veggies and sprinkle with lemon juice and ground black pepper.
• Mix together first 5 ingredients of dressing.
• Blend in oil.
• Pour over veggie mixture.
• Refrigerate for at least 30 minutes.

KOHLRABI KHOL-SLAW WITH APPLES

Steps:

• * Shred kohlrabi and carrots and put in a bowl.
• * Sprinkle the sugar on top of the shredded mix, and let it sit at room temp for about an hour. (Sugar can be altered to suit your taste).
• * Add apple, vinegar, and mayo and mix. (additional mayo can be added to make it creamier).
• * Season with pepper if desired.
• * Serve immediately or chill.