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As I’ve mentioned before, kohlrabi was one of the first “new-to-me” things I discovered at the farmers market. I had never seen them sold at Safeway, and Whole Foods wasn’t my go-to grocery store (not that I’ve seen kohlrabi there either). If you haven’t tried them before, make this Kohlrabi Apple Salad, and trust me, you’ll be buying kohlrabi again afterward.
Why Make Kohlrabi Apple Salad?
Kohlrabi has such a great crunch, and a mild flavor that it works well in raw applications. By mixing it with familiar flavors like apples and walnuts, this salad is a great way to introduce a new vegetable to your diet!
Key Ingredients and Substitutions for Kohlrabi Apple Salad
Kohlrabi
Kohlrabi (German for Cabbage Turnip, even though it is not technically a turnip) is a cultivar of the wild cabbage, like cauliflower, broccoli, and brussels sprouts. The bulbous part is actually the stem, even though it looks like it should be a root vegetable. I would describe the flavor and texture as a mild-tasting broccoli stem. I’ve heard it described like an apple, but I find the texture to be much more firm than the average apple.
Kohlrabi can be found at farmers markets throughout the spring and summer seasons, but it is best in the fall. Look for kohlrabi bulbs that are smaller; they tend to be woody if they are too large. If you can’t find kohlrabi, broccoli stems would be the closest substitute.
Save the leafy greens – those are both edible and delicious. Cut them off the bulb and store them separately in the refrigerator wrapped in paper towels in order to maximize storage time.
Apples
Because the dressing is sweet, I would stick with the more tart varieties of apple for this salad. Granny Smith will be the easiest to find year round, but if you can find Mutsu (Crispin) apples, they are my favorite. Pink Lady apples also tend to the tart side.
Talk to your local farmers at the market to see what varieties are grown in your area.
Honey
I’m lucky enough to have a husband who has kept bees in the past, so we have a ton of honey in our house. I’m not kidding; we have a lot. I also still have a jar of honey from City Bees, which is fun to use because it was so local to where I was living when I got it. Bees are a vital part of agriculture, and supporting local beekeepers can help keep other local farmers crops going as well.
The flavor of honey can vary widely based on the time of harvest and location – both my husband and one of his friends living in the same neighborhood kept bees around the same time, and the honey harvest turned out to be wildly different colors.
Walnuts
Normally, I would add walnuts to a salad to add a crunch element. But in this case, there is plenty of crunch in the salad. Instead, the walnuts help balance the bright flavors by adding a big umami boost. If you don’t have walnuts on hand, pecans would be a good substitute.
Fennel Seed
I anticipate this to be the most controversial ingredient in this recipe. If you’re vehemently opposed to fennel seed or anything anise or licorice flavored, just omit them from the recipe. Yes, Mom, this paragraph is for you!
Blue Cheese
The blue cheese can be omitted to make this salad vegan. If you still want cheese, but something a little less pungent, try fresh goat cheese (chevre) crumbles.
Serving Suggestions
This salad is a really great side for andouille sausage. The spiciness, meatiness, and saltiness of the sausage hold up well to the fresh flavors of the Kohlrabi Apple Salad.
Because there are no leafy greens in this salad, this is a great make-ahead salad. The leftovers also hold up well for lunch the next day.
Kohlrabi Apple Salad with Walnuts and Honey Lemon Dressing
If you haven't ever tried kohlrabi before, you're in for a treat with this recipe. The fresh crunch of this vegetable is unparalleled, and once you try it, you'll be on the lookout for kohlrabi again so you can make more!
Ingredients
For the Salad
- 1/3 cup Walnuts
- 1 medium or 2 small Kohlrabi Bulbs
- 1 medium-sized Granny Smith Apple
- 1 tsp Fennel Seeds
- 1/4 cup Blue Cheese Crumbles
For the Dressing
- 1 Lemon
- 1 tbsp Olive Oil
- 1 tbsp Honey
Instructions
- Toast the walnuts in either a toaster oven or in a dry pan on the stove. Be sure to watch carefully, as the nuts can burn easily.
- Peel and slice the kohlrabi and apples into matchsticks, and put in a large bowl.
- Add walnuts, fennel seeds, and blue cheese crumbles to the bowl.
- In a separate bowl, add the zest and juice of 1/2 of the lemon, along with the olive oil and honey. Whisk thoroughly until combined.
- Pour dressing over salad and toss salad until well mixed.
- Serve, and enjoy!
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