Prep time: 15 minutes
Serves: 4–6
Ingredients
For the slaw
- 1 medium kohlrabi, peeled and cut into matchsticks
- 1 crisp apple, thinly sliced or julienned
- 2 medium carrots, peeled and shredded
- 2 cups finely shredded red or green cabbage
- 2 tablespoons chopped fresh parsley or use scallions instead
- 2 tablespoons toasted pumpkin seeds (optional)
For the dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon Alstede Farms honey or pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables. Peel and cut the kohlrabi into thin matchsticks. Slice the apple and shred the carrots and cabbage.
- Make the dressing. Whisk the apple cider vinegar, olive oil, honey or maple syrup, and Dijon mustard. Season with salt and pepper.
- Toss the slaw. Combine the kohlrabi, apple, carrots, cabbage, and parsley in a large bowl. Pour the dressing over the mixture and toss well.
- Finish and serve. Let the slaw rest for 10–15 minutes to allow the flavors to blend. Sprinkle with toasted pumpkin seeds just before serving.
From the Farm to Your Table
Enjoy this crisp slaw alongside roasted chicken, pulled pork, veggie burgers, or a warm bowl of butternut squash soup. For a little extra richness, add crumbled feta or toasted walnuts.
Seasonal tip: Kohlrabi has a mild, slightly sweet flavor and a satisfying crunch that makes it wonderful in raw salads. Pairing it with apples and carrots creates a colorful side dish that celebrates the flavors of fall.
