2008: What a salad! With ribbons of fresh mint, it has a summery taste and feel. The kohlrabi and apple meld so beautifully together that for anyone prone to hiding vegetables amid fruit, well, you're not likely to get caught. And I love-love-loved the dressing, just a small bit of cream whipped into pillows, then stirred with lemon juice, good mustard and salt and pepper. It occurs to me -- ha! -- that homemade creamy coleslaw dressing is what creamy coleslaw dressing is supposed to taste like! It's that good! This dressing will be repeated, truly, perhaps to change it up some times, with sour cream or Greek yogurt, with lime juice or maybe a delicate vinegar.This salad is almost like a sweet-ish Celeriac Rémoulade and in fact, I'd interchange the sauces and the vegetables for these two recipes in a heartbeat.
IS RED KOHLRABI RED INSIDE? A grocery-store scout tipped me off that a local store was carrying 'red kohlrabi', whose color must have been named by someone color blind for red kohlrabi is the the same color as, um, oops, red cabbage -- that is, they're both purple. But red kohlrabi is white inside, just like green kohlrabi, just like a red-skinned apple is white-fleshed. (Photo of red kohlrabi and green kohlrabi.)
2010: Once again, I'll say, what a salad! This is such a sweet change from cabbage slaw, lighter, less picnic-ish, a lovely bed for fish, say, Roasted Salmon & Asparagus. The dressing is light and airy, not in the least bit heavy like commercial salad dressings. This recipe is a complete keeper. I did get out the Benriner to cut the kohlrabi and apple which made, I thought, for nice presentation.
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
ALANNA's TIPS & KITCHEN NOTES
2008: The inspiring recipe called for a tart Granny Smith. I used sweeter apples and liked it fine - but tart would be good, too. 2010: I used a Granny Smith apple, the tartness is excellent.
Once grated, the apple begins to brown instantly so move it straight into the dressing and toss right away.
That said, once the apple/kohlrabi were in the salad, it didn't turn brown for a couple of hours (if it would have stayed white longer, I don't know, it didn't last!)
2008: NEXT TIME For a less rustic presentation, I will get out the Benriner and use the medium blade. It would also be pretty with just a spoonful or two tucked into a pocket of Boston lettuce.
~ more kohlrabi recipes ~
~ more salad dressing recipes ~
~ more recipes mixing fruits & veggies ~