Apple and kohlrabi coleslaw recipe for a fresh side dish

Ingredients for Apple and kohlrabi coleslaw

• 120 g shredded napa cabbage

• 120 g shredded red cabbage

• 10 g kosher salt, plus more as needed

• 240 g kohlrabi matchsticks

• 240 g Granny Smith apple matchsticks

• 15 g minced fresh parsley, plus 15 g whole leaves

• 60 ml fresh lime juice

• 80 ml unseasoned rice vinegar

• 15 ml shoyu

• 5 g coconut palm sugar

• 120 ml safflower oil

• freshly ground white pepper

How to make Apple and kohlrabi coleslaw

1. Combine the cabbages in a large bowl and sprinkle with 2 teaspoons of kosher salt. Massage the cabbage with clean hands until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Place a plate on top of the cabbage and weigh it down with a heavy object (a 800 g can of tomatoes works well). Leave to sit for 1 hour.

2. Rinse the cabbage in cold water and let it drain for 20 minutes. Wipe the bowl with a clean kitchen towel.

3. Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine and set aside.

4. In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon of salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.

5. Pour enough of the dressing over the salad to lightly coat. Toss the salad and garnish with the parsley leaves before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.