Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich. Source: EatingWell Magazine, October 2019

Breana Killeen


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

149 calories; 11.6 g total fat; 1.6 g saturated fat; 303 mg sodium. 328 mg potassium; 10.7 g carbohydrates; 3.2 g fiber; 7 g sugar; 1.1 g protein; 493 IU vitamin a iu; 23 mg vitamin c; 18 mcg folate; 33 mg calcium; 1 mg iron; 15 mg magnesium; 1 g added sugar;