Kohlrabi and Apple Salad
Experience a refreshing and crisp combination with our Kohlrabi and Apple Salad. This delightful dish blends the unique crunch of kohlrabi with the sweetness of fresh apples, all tossed in a tangy dressing. Perfect for a light and healthy meal.
Ingredients
- ½ teaspoon caraway seeds
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 medium kohlrabi, peeled, thinly sliced on a mandoline
- 10-15 leaves baby kale, torn into bite-size pieces (about 2 cups)
- 1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
- 1 crisp green apple, thinly sliced
- 4 tablespoons chopped fresh chives, divided
Directions
Cook Time: 20 min
Servings: 4 servings
Source: Culinary Vegetable Institute at The Chef’s Garden
- Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
- Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
- Add kohlrabi, kale, apple, and 2 Tbsp. chives to bowl with dressing and toss to coat; season with salt and pepper.
- Top salad with remaining 2 Tbsp. chives just before serving.
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