Apple and Kohlrabi Coleslaw
A fresh and crunchy coleslaw featuring a mix of napa and red cabbage, crisp kohlrabi, and tart Granny Smith apples, dressed in a tangy Asian-inspired vinaigrette with fresh parsley.
Ingredients
- •1 cup shredded napa cabbage
- •1 cup shredded red cabbage
- •2¼ teaspoons kosher salt
- •2 cups kohlrabi matchsticks
- •2 cups Granny Smith apple
- •⅓ cup fresh parsley
- •¼ cup fresh lime juice
- •⅓ cup unseasoned rice vinegar
- •1 tablespoon shoyu
- •1 teaspoon coconut palm sugar
- •½ cup safflower oil
- •to taste white pepper
Cooking 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. 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.
83 min
- 2.
Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.
5 min
- 3.
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 min
- 4.
Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.
2 min
