Kohlrabi and Green Apple Slaw

Summer's Bounty Amplified

HEY FRANDS! If you live in the District and happen to source locally (cough, cough), you'll probably find yourself with an abundance of kohlrabi and cabbage. Especially now, after all of this gosh darn rain, these cruciferous edibles are growing like weeds. I'm a huge fan of the cruciferous fam, so wanted to create a recipe that really highlighted the flavors of these products, rather than hiding them. Behold my light and snappy kohlrabi and green apple slaw made completely out of my haul from the Three Part Harmony CSA share. It's bright, crisp and refreshing - using minimal ingredients that just get better the longer they marinate in the fridge.

Belgian Endive & Spinach Salad with Beets, Apples & Walnut Oil Dressing

Fancy Leaves

Making creative salads is one of my favorite things to do in the kitchen. The combinations are endless, and I typically feel really good about my decision to make and/or eat a salad. That said, making salads can be one of the most time consuming dishes to make in the kitchen. Each element of the salad usually requires some sort of preparation, whether it's roasting, chopping, mixing, seasoning, etc. But the pay off sure is worth it. One of my new favorite salad ingredients is roasted beets that have been slightly pickled. I love the combination of beets and apples, so I created this show stopping salad and have been serving it at parties and catering events ever since. It's got all the things a salad needs: acid, fat, crunch, sweetness, leaves and salt. I got the winning "Yum" of approval from none other than my mom, a cook's toughest critic, so you should feel confident in this salad choice!

RecipesMichelle StrobelJune 6, 2017salad, light salad, roasted beets, walnut dressing, spinach salad, summer salad, entree salad, walnuts, goat cheese, applesComment