Kohlrabi, carrot and apple slaw

A delicious and nutritious quick salad!

This salad is absolutely packed with flavour and nutrition. Of course we know raw vegetables offer fibre and are good for us in many ways, but kohlrabi happens to be a real powerhouse, full of vitamins C and B6, plus the carrots offer generous doses of vitamins A, B6 and K and we get vitamins C and E from the apples. This salad can be prepared up to 8 hours before serving; just re-toss it before putting it on the table. If you’re looking for more vegetable inspiration, check out this great pickled kohlrabi recipe.

Ingredients

• 2 bulbs kohlrabi (enough for 2 cups / 330 g peeled and grated)
• 1 large or 2 medium-sized carrots (enough for 1 1/2 cups / 250 g) peeled and grated)
• 1 apple (enough for 1 cup / 120 g cored and julienned)
• 2 tablespoons (30 mL) cider vinegar
• 1/2 tablespoon (7 g) Dijon or grainy mustard
• 1 tablespoon (15 mL) maple syrup or honey
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 3 tablespoons (45 mL) olive oil
• 2 tablespoons (6 g) chopped fresh chives or green onions, to garnish

Method

• Trim top and bottom ends off kohlrabi and peel, making sure you remove all the tough outer layer (this may be easier with a paring knife than a vegetable peeler). Peel carrots.
• Grate kohlrabi and carrots into a large bowl. Core apple (no need to peel it) and cut into small matchsticks; add apple to vegetables in bowl and toss to combine.
• In a small jar with a tight lid, shake together vinegar, mustard, maple syrup, salt and pepper until well blended. Add oil and shake again.
• When ready to serve, drizzle dressing over prepared kohlrabi, carrots and apples and toss until evenly coated. Sprinkle with chives and serve.

Serves 4-6.