Shaved Kohlrabi with Apple and Hazelnuts

Surprisingly refreshing and delicious!

• grapefruit

• florida

• 6/22/2018

The flavor of this dish is exceptional.

• rsquared1

• Santa Barbara, CA

• 1/10/2017

I got kohlrabi in my CSA basket and a friend recommended making this salad with it. It seemed like a very different combination of ingredients with mint and cheese but I decided to make it just as printed. I used aged white balsamic vinegar and I think the slight sweetness of it balanced the sourness of the lemon and the tartness of the apple. I think slicing the kohlrabi very thin was integral to the success of the recipe. I was pleasantly surprised. I think that it would serve at least 6, though.

• spud17

• Lexington, KY

• 6/17/2015

We grew kohlrabi this summer in our garden for the first time, it's a weird looking plant and didn't know how to use it. Found this recipe and loved it! I actually had all the ingredients on hand, even the hazelnuts. I too used the granny smith apples someone else recommended, but next time might try an apple with a pinkish skin just for the contrast as the kohlrabi has a slight green tinge to it too. Delightful, fresh, and tasty.

• suzyjpque

• bangor, ME

• 8/14/2014

Very fresh delicious salad, I hadn't used kohlrabi raw so was a good experiment like a mild radish. Next time, we thought a little higher ratio of apple to kohlrabi and we would switch out the hazelnuts for a different nut. I used white balsamic, but a white vinegar might have been better to add acidity. Maybe the Meyer lemon was a factor as well. But we still really enjoyed it on a warm summer night.

• sus1ecook

• granite bay, ca

• 5/26/2014

this we a delicious and refreshing side dish! i didnt have a lemon so i used a lime instead and it was very good. i also substituted the nuts for toasted pecans since i already had them in my pantry. i also added some shaved fennel that i had lying around and it worked lovely with everything else.

• chrissym34

• Brooklyn, NY

• 2/26/2014

我喜欢这道菜。和李新鲜和清爽的ght. I used Granny Smith apples and left the peel on. Sliced very thin, the green peel was beautiful with the pale green of the kohlrabi. I couldn't find hazelnuts at the store so substituted some roast garbanzos, but really the salad stood alone with the pecorino.

• Anonymous

• Chicago

• 2/9/2014