Makes 4 servings.
I have recently discovered this vegetable, and I’m making it quite often. Like cabbage, kohlrabi is delicious eaten raw. The flavor is sweet, mild with a crisp and juicy texture. The salad does not lose its crunchiness; it actually improves with time.
1 pound green kohlrabi (3 small)
1 small greening apple
1 medium carrot
¾ loosely packed flat leaf parsley, coarsely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, approx
Freshly ground black pepper
Peel the kohlrabi deeply, making sure it is trimmed well at the root. Cut into eights to fit into the feeding tube of a food processor fitted with the medium grating attachment, and grate.
Peel the apple, cut into quarters, core and grate.
Peel the carrot and grate.
Place the kohlrabi, apple and carrot in a large bowl. Add the parsley, toss well and season with lime juice, salt and pepper.
I suggest that you check the seasoning before serving.
Sometimes the kohlrabi can be watery. If that happens drain it in a colander before combining with the other ingredients.