Crunchy Beet and Kohlrabi Salad
Prep Time
15 minutes
Total Time
15 minutes
Yield: 4 servings
Credit:
Recipe by Jessica Randhawa
Beet and Kohlrabi Slaw is the perfect combination of sweet beets, spicy kohlrabi, and tart apples. Fresh, crisp, and crunchy, enjoy this vibrant and delicious slaw mixed with fresh citrus juice, creamy feta, and sunflower seeds as a healthy side dish, light lunch, or added to your favorite tacos.
Ingredients
- 1 large kohlrabi – peeled and finely shredded
- 2 medium raw beets – peeled an finely shredded
- 1 large apple – cored and cut into thin matchsticks (I had a Fiji apple on hand, but suggest using a Pink Lady apple or similar)
- 2 tbsp parsley – minced
- 2 green onions – chopped
- 1 orange – juiced
- 1 orange – zested
- 1 lime – juiced
- 1 tbsp olive oil
- salt + pepper – to taste
- 1/4 cup toasted sunflower seeds
Directions
- Place the shredded kohlrabi, shredded beets, chopped apple, parsley, and green onion in a large salad bowl. In a separate, smaller bowl, whisk together the orange zest, the orange and lime juice, olive oil and salt + pepper. Gently drizzle citrus dressing over the salad and toss to mix.
- Sprinkle the salad with toasted sunflower seeds if desired
Recipe Note
- Shredded beets will start to dry out if they are left out too long. Your best bet is to drizzle with some citrus juice shortly after grating.
- Kohlrabi bulbs will stay fresh in the refrigerator for up to three weeks. Simply remove the leaves, scrub, and store in a paper or plastic bag in the refrigerator until ready to use.
- Make this recipe vegan by skipping the feta cheese.
- This salad is best enjoyed immediately. Leftovers, while still good, won’t taste as fresh
