Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.
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.
2 fat, 1 vegetable, 1/2 fruit