Kohlrabi Khol Slaw With Apples Food

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 SLAW

Steps:

• Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

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.

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 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.

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.

KOHLRABI SLAW

Steps:

• Peel two small kohlrabi.
• Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
• Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
• Add shredded veggies and toss.
• Chill for 30 minutes or more.

KOHLRABI AND APPLE SALAD WITH CREAMY MUSTARD DRESSING

Steps:

• In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

PEPPERY KOHLRABI SLAW

Steps:

• Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
• Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.

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.