Make this slaw when kohlrabi first comes into season and bulbs are not too large. Colorful carrots and crisp apples make this slaw beautiful and crunchy. Substitute other fresh herbs (like fresh basil or parsley) if you don’t have mint and cilantro.
1 teaspoon orange zest, grated finely
1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
a few grinds black pepper
2 kohlrabi bulbs, peeled, cut into rounds, then into 1/4-inch strips
2 carrots, peeled and grated coarsely
1 apple, cored and sliced thinly
1 small jalapeño pepper or 1/4 cup red bell pepper, seeded and sliced thinly (optional)
1/4 cup cilantro, chopped
1/4 cup mint leaves, chopped
In a small bowl, whisk together orange zest, orange juice, olive oil, salt, and pepper.
In a large bowl, toss together kohlrabi, carrots, apple, and pepper (if using).
Add orange dressing and fresh herbs.
Keywords: salad, slaw, kohlrabi slaw, kohlrabi recipes, carrot, apple, mint, orange, orange zest, olive oil, summer salad, gluten free, plant-based, vegan, vegetarian, side dish