The Blog

Kohlrabi Apple Fennel Slaw

Kohlrabi Fennel Apple Slaw

I recently had the privilege of going on Breakfast Television and showcasing three different recipes that featured “WEIRD” veggies.

These are the veg you pass by in the grocery store or at the farmer’s market and think, “how the heck would I cook that?”

We’re all creatures of habit — we tend to make the same recipes, buy the same ingredients, because well… it’s easy but mostly it’s familiar and our brain loves what’s familiar!

Here’s my case for getting out of the ‘familiar’ and making this recipe:

– it takes 10-15 minutes to make
– you don’t have to turn on your oven (amazing for summer!)
– it’s show-stoppingly (is that a word?) gorgeous – especially with all the nuts and herbs on top!
– it’s blood sugar friendly
– it’s loaded in fiber, magnesium (calming nutrient!), prebiotics and so many other nutrients that your cells LOVE!
– lastly, it’s refreshing, zippy and DELICIOUS.  Not just saying that — genuinely so tasty!

Kohlrabi Apple Fennel Slaw

This recipe makes an epic summer salad but can also be quite delicious in the cooler months too. It comes together in 10-15 minutes and uses potent ingredients like fresh herbs, sumac and maple crunchy nuts that immediately turns this simple salad into something quite special.
Prep Time15 mins
Course: Salad
Keyword: fresh, salad, side, summer
Servings: 4


  • 1-2 kohlrabi
  • 1 green apple
  • 1 small fennel bulb or use 1/2 bulb
  • 1/4 cup extra virgin olive oil
  • 1 lemon, squeezed
  • A few cracks of pepper
  • 1/4 - 1/2 tsp flakey salt
  • 1 heaping tsp sumac
  • 1/3 cup cilantro
  • 1/3 cup mint
  • A few fennel sprigs
  • 1/3 cup almonds
  • 1/3 cup cashews
  • 1 Tbsp maple syrup
  • Pinch flakey salt


  • Peel the kohlrabi with a knife and slice into matchsticks.
  • Slice the green apple into matchsticks too.
  • Cut the fennel in half, remove the core by cutting a triangle in the bottom. Then place the flat side on a cutting board and thinly slice into strips.
  • Place the cut veg and fruit in a bowl. Top with oil, lemon, salt, pepper and sumac. Mix. Roughly tear the herbs and add half to the bowl and mix again.
  • Heat a pan over medium, add the nuts, maple syrup and salt. Let them toast, shaking the pan ever few minutes until golden. Transfer to a plate and let them sit for a few minutes until they've hardened. You can sprinkle with a little extra salt at this point, if needed.
  • Once the nuts have cooled, add half to the salad and toss. Place the rest of the nuts, fennel sprigs and herbs on top. Top with another big pinch of sumac.

In July, we’re offering a limited amount of FREE coaching sessions — get immediate support to learn how to achieve your health goals and remove blocks and blindspots that are in the way!  This is only available for a limited amount of time.  BOOK YOUR CALL HERE!

Aaaannnd, if you’re curious to watch the whole “weird” veggies segment, find it here on Breakfast Television (sorry non-Canadians, the governments/WIFI-Gods won’t let you watch it – unfortunately)








No Comments

Post A Comment