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Wide Apple Kohlrabi Slaw.jpg

Apple, Celery Root and Kohlrabi Slaw

Prep Time 7 minutes
Total Time 7 minutes
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Servings

5 Servings

Ingredients

  • 1 Granny Smith apple cut into julienne
  • 1 Lady apple cut into julienne
  • 1 medium kohlrabi peeled and cut into julienne
  • 1 small celery root peeled and cut into julienne
  • 2 celery stalks cut into very thin bias
  • 1 lemon juiced and put into 4 cups water to create acidulated water
  • 2 tablespoons of mayonnaise
  • 1 tablespoon honey
  • 2 teaspoons cider vinegar
  • Kosher salt
  • Freshly cracked black pepper
  • Garnishes: pomegranate arils flat leaf parsley leaves, celery leaves

Instructions

  • Place apples, kohlrabi, celery root, and celery into lemon water (acidulated water). (The apples, kohlrabi, celery root and celery may be kept in acidulated water, in refrigerator for up to 1 day before serving.)
  • Whisk mayonnaise, honey, vinegar, salt, and pepper together until smooth. Drain apple mixture and shake off water.
  • Toss apples, kohlrabi, celery root, and celery with vinaigrette. Season with salt and pepper to taste.
  • Garnish with pomegranate arils, parsley leaves, and celery leaves.
  • The finished slaw may be stored, covered, in the refrigerator for up to 6 hours before serving.