Kohlrabi and Apple Salad 6.000
Groundwork Jun 22, 2009

Kohlrabi has a sweeter, milder flavor than most cabbages. It assimilates the flavor of whatever is incorporated into the recipe. It can be cooked like a potato: boiled, steamed or roasted, mashed, creamed and buttered, but most people have it either raw or slightly sauteed.

Choose small kohlrabi "bulbs" to serve raw; save the large bulbs for recipes in which the vegetable is treated like a potato. Either size should be peeled; the skin can be stringy and tough.

This salad goes well with barbecued ribs and a Belgian white beer.

Make Ahead: The salad can be assembled and refrigerated up to 3 days in advance.


Servings: 6 - 8
Ingredients
  • 1/3 cup nonfat plain Greek-style yogurt, such as Chobani brand
  • 1/3 cup olive-oil mayonnaise, such as Hellmann's brand
  • Juice of 1 large lemon (2 tablespoons)
  • 1 tablespoon coarse-grained mustard, such as Grey Poupon Country Dijon
  • 1/2 teaspoon sugar (optional, especially if the apple is sweet and juicy)
  • Leaves from 3 large sprigs flat-leaf parsley, finely chopped (2 tablespoons), plus a few sprigs for garnish
  • 1 1/2 pounds (3 medium) kohlrabi bulbs (peeled), cut crosswise and then cut into very thin strips (julienne; if the leaves are still on the kohrabi bulbs; reserve for another use, such as adding to sauteed greens)
  • 2 medium carrots (peeled), cut into julienne
  • 1 handful (about 10) snow peas (strings discarded), cut crosswise into julienne
  • 1 medium Granny Smith apple (peeled), cored and cut into julienne

Directions

Combine the yogurt, mayonnaise, lemon juice, mustard, sugar, if using, and chopped parsley in a large bowl.

Add the kohlrabi, carrots, snow peas and apple; mix well to coat evenly. Let sit at room temperature for a few minutes to let all the flavors blend.

Garnish with parsley sprigs and serve.

Rate it

Recipe Source

Adapted from a recipe in the October 1992 issue of Gourmet magazine, by Cynthia A. Brown, assistant director of Green Spring Gardens in Alexandria.

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.