The season for dining al fresco has begun! This pretty kohlrabi, purple cabbage, and apple slaw is a dish that can stand on its own or as a yummy sidekick partner. It’s a fresh, crisp, and colorful slaw for your next bbq or picnic with its fresh notes of citrus and tangy bites of ginger and turmeric makes this a crowd-pleaser dish. As always, you know we love a make-ahead dish, and this is one of them. Just dress right before serving.
Photos by Dayna Studios
Kohlrabi, Purple Cabbage, and Apple Slaw
SERVES: 2 | PREP: 10 MINUTES | COOK: 0 MINUTE
W H A T Y A N E E D
1 Tablespoon olive oil
Fresh juice from 1/2 lemon
1/2 teaspoon fresh turmeric
One teaspoon of wholegrain mustard
Two teaspoons honey
One teaspoon of grated ginger
1 kohlrabi, thinly julienned
2 cups thinly shaved purple cabbage
One granny smith apple, thinly sliced
Two teaspoons cilantro
One teaspoon of black sesame seeds
Edible flowers for garnish
B U S T O U T
Serving plate or bowl
I N S T R U C T I O N S
Combine the olive oil, lemon juice, turmeric, mustard, honey, and ginger in a blender and blend high until creamy. Then combine the kohlrabi, cabbage, apple, cilantro, and sesame seeds in a bowl and toss to combine. Sprinkle some edible flowers on top for that pretty pop of spring color. Dress just before serving.
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