Kohlrabi and fennel make their appearance at farmers markets in the late spring and early summer months. This slaw recipe packs 12 grams of fiber in 1 serving. Kohlrabi, fennel, and apples combined are an excellent source of vitamin C, vitamin B6, beta-carotene, folate, potassium, phosphorus, and calcium.
Kohlrabi & Fennel Slaw
- 1 medium kohlrabi with leaves
- 1 medium fennel bulb with fronds
- 1 small apple
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 2 teaspoons shallot, minced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup toasted pecans, chopped
- Remove kohlrabi stems and cut off tough outer skin, reserving leaves. Chiffonade kohlrabi leaves. Peel and core apple. Slice kohlrabi and apple into matchstick-size pieces. Chop enough fennel fronds to equal 1/4 cup and thinly slice the bulb lengthwise.
- In a large bowl, whisk together oil, vinegar, mustard, shallot, honey, salt, and pepper. Add fennel and fronds, kohlrabi and leaves, apple, and pecans, and gently stir to coat. Season with salt and pepper to taste.
- Serve chilled. Refrigerate for up to 1 day.
This recipe is brought to you by CHRISTUS St. Vincent
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