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Kohlrabi Slaw

This crisp and invigorating kohlrabi slaw offers a delightful balance of flavors, making it an ideal side dish for fall gatherings. Inspired by the recipe from Local Dirt by Andrea Bemis, this slaw combines fresh, seasonal ingredients for a nutritious and appetizing addition to any meal.
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Prep Time 30 minutes
Total Time 31 minutes
Servings: 6
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/4 cup extra-virgin olive oil or hazelnut oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon fine sea salt
  • 1 large apple cored and cut into matchsticks
  • 1 medium kohlrabi peeled and cut into matchsticks
  • 1/4 cup thinly sliced red onion
  • 1/4 cup toasted chopped hazelnuts
  • 1/4 cup finely chopped parsley plus extra for garnish
  • Freshly ground black pepper to taste

Method
 

  1. In a large mixing bowl, whisk together the olive oil (or hazelnut oil), apple cider vinegar, honey, whole grain mustard, and sea salt until the ingredients are fully combined and the dressing is smooth.
  2. To the bowl, add the apple matchsticks, kohlrabi matchsticks, red onion, toasted hazelnuts, and chopped parsley. Toss all ingredients thoroughly to ensure they are evenly coated with the dressing.
  3. Season the slaw with freshly ground black pepper and additional salt, if necessary. Garnish with extra parsley before serving to enhance the dish’s visual appeal and freshness.