Ingredients with Measurements:
- 2 medium kohlrabi, peeled and julienned
- 2 medium apples, cored and julienned
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Julienne peeler or mandoline slicer
Step-by-step instructions:
1. In a large bowl, combine the julienned kohlrabi, apples, parsley, mint, and chives.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the slaw and toss until evenly coated.
4. Cover and refrigerate for at least 30 minutes before serving.
5. Serve chilled and enjoy!
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 19g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Kohlrabi can be substituted with cabbage or jicama.
- Apples can be substituted with pears or carrots.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced almonds or chopped walnuts for extra crunch.
- Mix in some shredded carrots or red cabbage for added color.
- Use a different herb combination, such as basil and cilantro.
- Add some crumbled feta cheese or goat cheese for a tangy twist.
Tips and tricks:
- To make the slaw ahead of time, prepare the dressing and store it separately from the slaw. Toss the dressing with the slaw just before serving.
- Use a julienne peeler or mandoline slicer to make quick work of the julienned vegetables.
- For a creamier slaw, add more mayonnaise or Greek yogurt to the dressing.
- Adjust the sweetness and tanginess of the dressing to your liking by adding more or less honey and vinegar.
Storage instructions:
- Store leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This slaw is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the slaw in a large bowl or on individual plates.
- Garnish with additional fresh herbs or sliced apples.
Garnishes:
- Fresh herbs, such as parsley, mint, or chives
- Sliced apples or pears
- Chopped nuts, such as almonds or walnuts
Pairings:
- This slaw pairs well with grilled chicken or fish.
- Serve alongside a sandwich or wrap for a light lunch.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled vegetables
- Quinoa salad
Troubleshooting advice:
- If the slaw is too dry, add more dressing to taste.
- If the slaw is too wet, drain off any excess liquid before serving.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Kohlrabi is a member of the cabbage family and is native to Europe.
- Apples are one of the oldest cultivated fruits and have been grown for thousands of years.
Flavor profiles:
- This slaw is sweet and tangy with a refreshing crunch from the kohlrabi and apples.
Serving suggestions:
- Serve as a side dish or as a topping for tacos or sandwiches.
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Taste: Crisp, Sweet, Tangy, Refreshing