This year we have had a bounty of apples and a good harvest of kohlrabi. So we have been enjoying this salad a few times. It’s a nice light dressing that is flavorful and accents the apples and kohlrabi nicely.

Serving Size: 4


  • 2 cups kohlrabi, peeled and julienned
  • 2 cups apples, cored and julienned
  • handful sunflower seeds
  • handful fresh mint leaves, chopped
  • 3 tablespoons lemon juice, divided, 2 for the dressing and 1 with water to keep the apples from browning
  • 2 tablespoons olive oil
  • 1-2 tablespoon agave syrup
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • mint leaves as garnish

Kohlrabi, Apple Slaw with Mint


  1. Peel the kohlrabi and cut into matchstick sized pieces or julienne.
  2. Prepare a bowl of water with 1 tablespoon of lemon juice.
  3. Core the apple and slice into matchstick sized pieces.
  4. Place the apple pieces in the lemon water to prevent browning,
  5. Wash and remove the leaves from the mint twigs. Chop and add to the kohlrabi.
  6. Prepare the dressing:
    1. Mix the olive oil, 2 tablespoons of lemon juice, agave, salt and pepper.
    2. If desired possibly a drop of peppermint extract if you want a mintier flavor.
  7. Drain the apple pieces from the lemon liquid and add to the kohlrabi. Toss well to mix.
  8. Add the sunflower seeds and dressing. Mix well.
  9. Serve the salad in individual bowls and garnish with mint.