Admittedly a boring photograph. In the (hypercritical) eyes of someone trying to make food look as good as it tastes, it falls short. Way short. A herb for contrast would’ve been great for this but nothing worked with the flavours here – mint, basil, coriander, parsley, nothing. My biggest food related pet peeve is using a garnish purely for aesthetic reasons. The raisins just had to take one for the team.
The raisins, we need. For those bursts of sweetness amidst the sourness from the apple and pepperiness from the kohlrabi. Kohlrabi—that gnarly looking vegetable that looks almost like a turnip—is quite versatile as it turns out. It’s the same species as cauliflower, kale, and broccoli. So it’s no surprise that it has slight undertones of all those flavours running through it. But eaten cooked or raw, I find that it shares the closest traits in terms of texture and flavour to radish.
If you have a food processor with a julienne (match stick) attachment or possess cheffy knife skills, definitely use that. I don’t have either, so I went ahead and grated them. This method still works really well, only you will have to squeeze out the excess moisture before using. I’ve added notes on this below.
KOHLRABI AND APPLE SALAD
- 250 - 300 grams kohlrabi
- 1 apple
- ¼ cup raisins
- 1 ½ tsp dijon mustard
- 2 tbsp lemon juice
- 1 garlic clove, minced
- ½ tsp sugar
- Salt, to taste
- Julienne or grate the apple. Peel the kohlrabi and julienne or grate them. If grating, then take handfuls of kohlrabi and apple and squeeze out the excess moisture with your hands. Do this in batches. Lay the squeezed mounds on a paper towel and press down to remove remaining moisture. Add to a mixing bowl.
- Add all the dressing ingredients to a small jar and shake to combine. Taste and adjust seasoning. Refrigerate until ready to serve the salad.
- Dress the salad just before serving: pour the dressing over the kohlrabi and apples. Add raisins. Toss to combine making sure it’s evenly coated.