Kohlrabi And Apple Salad With Creamy Mustard Dressing Recipes

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KOHLRABI AND APPLE SALAD



Kohlrabi and Apple Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.

KOHLRABI, APPLE AND FENNEL SALAD WITH CRAB



Kohlrabi, apple and fennel salad with crab image

The clean, fresh, slightly cabbagey flavour of kohlrabi is irresistible and works beautifully with raw, finely sliced fennel and apple.

Provided by delicious. magazine

Yield Serves 4

Number Of Ingredients 13

1 (about 250g) kohlrabi, peeled and very finely sliced on a mandolin
1 fennel bulb, tough outer leaves discarded, finely sliced on a mandolin
1 unpeeled cox's orange pippin apple, cored and sliced
200g fresh white crab meat (see our how-to video below)
Handful finely chopped fresh curly parsley leaves, plus extra to garnish
2 tbsp extra-virgin olive oil
For the dressing
1 organic egg yolk
½ tbsp honey
¼ tsp Dijon mustard
1 tbsp cider vinegar
100ml extra-virgin olive oil
1 tbsp double cream

Steps:

  • Put the kohlrabi, fennel and apple slices together with the crab meat and parsley in a large bowl with the olive oil and some seasoning. Gently toss together with your fingers, then cover and set aside.
  • For the dressing, put the egg yolk, honey, Dijon mustard and cider vinegar in a blender or small food processor and season very lightly. With the motor running, very slowly drizzle the olive oil through the funnel, then briefly mix in the double cream.
  • Divide the salad between serving plates, drizzle over the dressing and serve immediately with extra finely chopped parsley to garnish.

Nutrition Facts : Calories 356kcals, Fat 30.3g (5.4g saturated), Protein 12.1g, Carbohydrate 8.9g (8.4g sugars)

KOHLRABI APPLE SALAD WITH HONEY-DIJON DRESSING



Kohlrabi Apple Salad with Honey-Dijon Dressing image

This super simple salad recipe features kohlrabi, Gala apples, and Chinese cabbage tossed together with crisped prosciutto in a honey-Dijon dressing. It's a delicious and unique salad. You'll love it! Recipe yields 4 side servings or 2 main dish salads.

Provided by Elle

Categories     Salad

Time 30m

Number Of Ingredients 11

10-12 paper-thin slices Prosciutto di Parma ((150 g))
1 small head Chinese cabbage, (shredded)
2 small kohlrabi, (peeled and cut into matchsticks)
2 apples, (cored and chopped (*choose a crunchy sweet-tart variety))
3 tablespoons apple cider vinegar
5 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1 small clove garlic, (minced)
2 tablespoons finely chopped fresh chives
sea salt and freshly ground pepper, (to taste)

Steps:

  • Sauté the prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 6-8 minutes. Remove from the heat and set aside.
  • In a small bowl, whisk together the vinegar, olive oil, honey, mustard, garlic, chives, salt and pepper until emulsified.
  • In a large bowl, toss together the cabbage, kohlrabi, apples, and prosciutto. Toss with the dressing and serve. Enjoy!

ASIAN KOHLRABI AND APPLE SLAW



Asian Kohlrabi and Apple Slaw image

A surprising and refreshing slaw.

Provided by Katie Workman

Categories     Side Dish

Time 20m

Number Of Ingredients 9

1 large kohlrabi
2 green apples
1 3-inch piece ginger (peeled and sliced)
2 tablespoons Dijon mustard
¼ cup extra virgin olive oil
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
Toasted sesame seeds to garnish (optional)
Coarse or kosher salt and freshly ground pepper to taste

Steps:

  • Using a knife carefully cut the skin and stems from the kohlrabi (the skin is very thick so a regular vegetable peeler won't do the trick). Sliver or grate the kohlrabi (if grating, use the largest holes of the grater). Place it in a large bowl. Peel, core and sliver or grate the apples, then add them to the kohlrabi.
  • Place the ginger, mustard, olive oil, fish sauce, sesame oil and salt and pepper in a food processor fitted with the regular steel blade, or a blender, and processor until fully blended and smooth. Toss the slaw with the dressing, garnish with sesame seeds if desired, and serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 16 g, Protein 1 g, Fat 16 g, SaturatedFat 2 g, Sodium 330 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

KOHLRABI AND APPLE SALAD WITH CREAMY MUSTARD DRESSING



Kohlrabi and Apple Salad with Creamy Mustard Dressing image

Categories     Salad     Fruit     Mustard     Vegetable     Quick & Easy     Apple     Fall     Gourmet

Yield Serves 8

Number Of Ingredients 7

1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple

Steps:

  • In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

CARROT AND KOHLRABI SLAW



Carrot and Kohlrabi Slaw image

This simple slaw recipe of grated carrots and kohlrabi gets a ton of flavor from a mustard-rich dressing and natural sweetness from the vegetables.

Provided by Molly Watson

Categories     Side Dish     Lunch     Salad

Time 15m

Yield 8

Number Of Ingredients 7

2 bulbs kohlrabi
4 carrots
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard (or Dijon-style mustard )
1/2 teaspoon fine sea salt
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife : Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you'll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
  • In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
  • Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
  • Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you'd like.

Nutrition Facts : Calories 67 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 84 mg, Sugar 2 g, Fat 5 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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