This crunchy slaw is sweet and somewhat addictive! The bowl sat on the counter in the farm office and we kept grabbing handfuls of it. The weather is starting to turn chillier, and hearty meals are gracing our tables these days. This easy slaw is a perfect pairing for a hearty stew, pork chop, or even vegetarian latkes. It will keep for a day or two dressed.
This turned out similar to our Apple Turnip Slaw, but we did change things up with local maple syrup and shaved cheese over the top. For a totally vegan and/or paleo slaw, just skip the cheese. Did you know you can order local certified organic apples and maple syrup right to your Early Morning Farm CSA pick-up site? Just click here for details!
Use a sharp knife to cut the thick skin off the kohlrabi and slice into matchsticks. If you’re not a kohlrabi lover, I think you’ll be pleasantly surprised. Raw kohlrabi with a sweet, tangy dressing is a great way to enjoy it – and even kids like it!
Apple Kohlrabi Slaw with Maple Vinaigrette
1 large kohlrabi
juice from half a lemon
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon dijon mustard
optional: hard cheese like gruyere, manchego, or parmesan to shave over the top
Slice the apples. Cut the apple away from the core and into thin slices. Cut the slices into matchsticks leaving a bit of skin at the tips. Place the apples in a large bowl and toss with the juice of half a lemon.
Slice the kohlrabi. Use a sharp knife to cut the skin away from the kohlrabi. Cut the kohlrabi into quarters, then cut each quarter into thin slices. Stack the slices and cut into matchsticks.
Make the vinaigrette. Whisk together the ingredients in a small bowl.
Toss the vinaigrette with the salad and shave cheese over the top.
If making in advance add the cheese just before serving.
*kohlrabi can vary in size, so if your kohlrabi is smaller, just use less dressing or more apples
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