Apple and Kohlrabi Coleslaw

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Courtesty of theveganatlas.com

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Kohlrabi is a crunchy, sweet vegetable that’s perfect for refreshing salads like this coleslaw, made with apple and two kinds of cabbage.

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PREP TIME

20 minutes

ADDITIONAL TIME

1 hour

TOTAL TIME

1 hour 20 minutes

 

INGREDIENTS

• 1 cup shredded napa cabbage

• 1 cup shredded red cabbage

• 2 1/4 teaspoons kosher salt, plus more as needed

• 2 cups kohlrabi matchsticks

• 2 cups Granny Smith (or other green apple) matchsticks

• 1/3 cup minced fresh parsley, plus 1/4 cup whole leaves

DRESSING (SEE NOTE)

• 1/4 cup fresh lime juice

• 1/3 cup unseasoned rice vinegar

• 1 tablespoon shoyu

• 1 teaspoon coconut palm sugar

• 1/2 cup safflower oil

• Freshly ground white pepper

INSTRUCTIONS

1. Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. 

2. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let 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. Set aside. 

4. In a blender, combine the lime juice, vinegar, shoyu, sugar, and 1/4 teaspoon 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, and garnish with the parsley leaves, then serve.

NOTES

 

Note: You won’t need all of the dressing for the salad, as noted in the last step; store any unused portion in a lidded jar in the refrigerator and bring to room temperature before using.