Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.

Breana Killeen
Source: EatingWell Magazine, October 2019


Ingredient Checklist


Instructions Checklist
  • Chop enough fennel fronds to equal 1/4 cup. Thinly slice the bulb.

  • Whisk oil, vinegar, mustard, shallot, honey, salt and pepper in a large bowl. Add the fennel and fronds, kohlrabi and apple; gently stir to coat.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

148.6 calories; protein 1.1g 2% DV; carbohydrates 10.7g 3% DV; exchange other carbs 0.5; dietary fiber 3.2g 13% DV; sugars 6.8g; fat 11.6g 18% DV; saturated fat 1.6g 8% DV; cholesterolmg; vitamin a iu 492.7IU 10% DV; vitamin c 23.3mg 39% DV; folate 18.2mcg 5% DV; calcium 32.6mg 3% DV; iron 0.5mg 3% DV; magnesium 15.2mg 5% DV; potassium 328mg 9% DV; sodium 302.9mg 12% DV; added sugar 1g.