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Kohlrabi Slaw with Apples and Hazelnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 84 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A refreshing and crunchy Kohlrabi Slaw with a tangy, slightly sweet dressing made from apple cider vinegar, honey, and whole grain mustard. This easy-to-make salad combines matchstick-cut kohlrabi and apple with toasted hazelnuts and fresh parsley for a perfect light side dish or snack.

Ingredients

Scale

Dressing

  • 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

Slaw

  • 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 more for garnish
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the dressing: In the bottom of a large bowl, whisk together the extra-virgin olive oil (or hazelnut oil), apple cider vinegar, honey, whole grain mustard, and fine sea salt until well combined and emulsified.
  2. Add the vegetables and fruits: Add the matchstick-cut apple, peeled and matchstick-cut kohlrabi, thinly sliced red onion, toasted chopped hazelnuts, and finely chopped parsley to the bowl with the dressing.
  3. Toss the slaw: Gently toss all the ingredients together until everything is evenly coated with the dressing.
  4. Season and garnish: Season the slaw to taste with additional salt and freshly ground black pepper. Garnish with extra chopped parsley before serving.
  5. Serve: Serve immediately as a crisp, fresh side dish to complement any meal.

Notes

  • You can substitute hazelnut oil for extra-virgin olive oil to add a nuttier flavor.
  • To prevent the apple and kohlrabi from browning, toss them in the dressing immediately after cutting.
  • For added crunch and variation, try incorporating shredded carrots or celery.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; the slaw is best eaten fresh.
  • To toast hazelnuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3–5 minutes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 8 g
  • Sodium: 200 mg
  • Fat: 11 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://evelynseats.com/kohlrabi-slaw-with-apples-and-hazelnuts-recipe/