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Tastes the same, Mardel 
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Crisp Apple & Kohlrabi Salad

Blossom Lady
Jan 07, 2024 09:44 AM
Crisp Apple & Kohlrabi Salad

Kohlrabi. It’s one of those alien-like vegetables that I avoid eye contact with when I’m walking down the produce line. Remember that scene from E.T., when his face shows up in the middle of all the stuffed animals? It’s like that. Eeeek.

What is kohlrabi, anyway? The name is a fun combination of German/Swiss words for cabbage and turnip, which is perfectly descriptive. It’s a knobby, imperfectly round, tennis ball-shaped vegetable with a spout of leaves, which makes it looks like a turnip from Jupiter.

I almost couldn’t find kohlrabi at the store, but I finally spied one sad, limp bunch and took it home with me. I used a vegetable peeler to peel off the rough brown spots and sliced it up, along with an apple. The crisp radish/sweet apple thing seemed a little odd at first, but soon I couldn’t resist snacking on it.

The recipe comes from a new book called Cooking with Seeds: 100 Delicious Recipes for the Foods You Love, Made with Nature’s Most Nutrient-Dense Ingredients by Charlyne Mattox. It’s filled with creative ways to add seeds to both familiar and more exotic recipes. I expected a seed-focused book to utilize more whole grains and a little less butter, but it’s probably more approachable as written. Check it out if you’d like to learn how to work more seeds into your diet!

Ingredients:
  • 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
  • 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
  • ⅓ cup grated gouda cheese (optional, not shown)
  • ¼ cup fresh tarragon leaves
  • 3 tablespoons toasted sunflower seeds*
  • Lemon zest, to taste
  • 1 to 2 tablespoons olive oil, to taste
  • 1 to 2 tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste
Prep Time:
10 minutes
Total Time:
10 minutes
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