Kohlrabi and Apple Salad with Tarragon Dressing

Kohl-what-abi?

If you have never tried kohlrabi, here is an easy salad recipe for an introduction! This alien looking vegetable is like a cross between a turnip and a cabbage with fresh green leaves randomly growing out of its thick skin. Similar to broccoli, cabbage and brussels sprouts it is part of the cruciferous family of vegetables and is crispy with a peppery taste when raw and tastes turnipy when cooked! Ranging from green to purple in colour, the tough outer skin needs peeling as it is not digestible. The greens can be sautéed or thinly sliced into salads and the root can be used raw in salads or roasted, boiled or steamed like a potato. Rich in fiber, vitamins and minerals and even some plant protein, this veg is a treat to try when in season. This is an often over looked veggie so seek it out and give it a try! The slightly licorice flavour of tarragon matches nicely with this sweet and peppery crisp slaw!

Gluten free
Dairy free
Refined sugar free
Nut free
Vegan/vegetarian
Cleanse program friendly

Ingredients:

2 small kohlrabi bulbs, peeled and match sticked
1 large green apple, cored and match sticked
2 small green onions, greens and whites, finely diced
Juice of one small lemon
1 tbsp olive oil
1 tsp dried tarragon or 1 tbsp freshly chopped
Salt and pepper to taste (optional)
1/2 cup roasted sunflower seeds (optional)

Directions:

Roast sunflower seeds in a dry small fry pan on medium heat until starting to smell fragrant. Careful not to burn. (optional)
Peel then cut kohlrabi into match sticks then add apple sticks and diced green onion to a salad bowl.
Add lemon juice and toss.
Add fresh or dried tarragon and olive oil and toss again to coat.
Add a twist of salt and pepper (optional).
Let sit for a few minutes in the fridge to let flavors settle.Top with roasted sunflower seeds when serving.