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.

Check out my recipe below and let me know your favorite way to use kohlrabi using #hangrydistrict!


Kohlrabi & Green Apple Slaw

Hangry Timer: 15 minutes active, 1 hour marination
Feeds: A crowd
Cost: $6


What You Need:

3 Kohlrabi heads, cut into matchsticks
1 Cabbage head, small, shredded
1 Green Apple, cut into matchsticks
Celery leaves (optional)
1 Lemon,  juiced
Splash of Apple Cider Vinegar
Olive Oil

What to do with it:

Combine the first five ingredients into a bowl.  Drizzle with olive oil and a splash of apple cider vinegar to your taste.  Sprinkle with flaky salt and freshly ground pepper and toss to coat. 

Serve right away or chill in the fridge for maximum flavor.




*For a creamy take on the slaw, combine 1/4 cup of mayonnaise, 1/4 cup sour cream, 2 Tbsp. sugar, the lemon juice, apple cider vinegar, salt and pepper in a small bowl. Pour over the slaw, stir, and let sit for at least an hour.