Shaved Kohlrabi and Apple

Updated: Oct 26, 2018


Photo Credit: David Edgecomb

Yup, it's time for that oddly-enlarged, purple stem from the Brassica family again. It will store for weeks in your fridge, but don't forget about this crop. It's loaded with potassium, iron, calcium and Vitamin A and even helps with digestion.


Recipe by Ignacio Mattos

  • ½ cup blanched hazelnuts

  • 2 medium kohlrabi, peeled, thinly sliced

  • 1 tart apple , peeled, cored, thinly slice (a mandoline works great for both the apple and kohlrabi slicing)

  • ½ teaspoon finely grated lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon white wine vinegar or white balsamic vinegar

  • Kosher salt

  • ½ cup torn fresh mint leaves, plus more for serving

  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup of Parmesan or Pecorino, shaved (about ¼ cup)



Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop. This can also be done in a toaster oven.

  • Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.

  • Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

  • Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.


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