Recipe Image

Kohlrabi Slaw with Fennel & Apple

  • 20 m
  • 20 m
Breana Killeen
“Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.”

Ingredients

    • 1 medium fennel bulb with fronds
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons cider vinegar
    • 2 teaspoons whole-grain mustard
    • 2 teaspoons minced shallot
    • 1 teaspoon honey
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 medium kohlrabi, peeled and cut into matchsticks
    • 1 small apple, cored and cut into matchsticks

Directions

  • 1 Chop enough fennel fronds to equal ¼ cup. Thinly slice the bulb.
  • 2 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.
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