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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

Ingredients

  • 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

Instructions

  • 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.