Kohlrabi is a rather odd looking vegetable that has taste and texture somewhere between broccoli stems and cabbage! I planted way too much this summer and as it took over half of my green house I was continually looking for new and creative ways to eat it! It pairs beautifully with tart granny smith apples and a creamy cashew, lime, and mint dressing. I used a mandolin to slice the apples and kohlrabi but if you don’t have one you could grate them coarsely. I love to serve this salad with Tempeh Tacos with Pineapple Kim chi!
Serves 4 as a side salad
- 1 fist sized kohlrabi, peeled
- 1 large organic granny smith apple
With a mandolin, slice the kohlrabi and the apple into thin strips. (use the blade that creates about 1/8 in. strips) Combine in a medium sized bowl. Set aside while you prepare the dressing.
- 1/2 cups of raw cashews
- 1/2 cup of water
- 1/2 tsp. pink himalayan salt
- 1 tsp. maple syrup
- 1 Tbsp. avocado oil
- juice of one lime (about 2 Tbsp.)
- 1/4 cup of chopped fresh mint
- 2 sliced green onions
- lots of fresh cracked black pepper
Combine the cashews, water, salt, maple syrup, avocado oil, and lime in a high speed blender. Blend until silky smooth.Toss the apple and kohlrabi with the prepared dressing. Stir in the mint and green onion. Serve topped with lots of freshly cracked black pepper!