Fruity Kohl-Slaw

Kohlrabi takes the lead in this fruit-studded slaw that rethinks coleslaw from the ground up. Grated kohlrabi bulbs have a mild, slightly sweet crunch similar to broccoli stems, and they hold up beautifully in a dressed salad without going limp.

The dressing couldn’t be simpler: just a light drizzle of olive oil and apple cider. No mayo, no sugar, no heavy dressing to mask the ingredients. The cider adds a gentle acidity that ties the fruit and vegetables together, and the hours-long rest in the fridge lets everything swap flavors.

Red apple, seedless grapes, and currants bring a natural sweetness that balances the peppery bite of raw red onion and the earthy crunch of shredded cabbage. Every forkful hits a different note.

Pro Tips

• Peel the kohlrabi thoroughly. The outer skin is woody and fibrous even when grated
• Grate the kohlrabi on the large holes of a box grater for the best texture. Too fine and it turns mushy
• Let the slaw chill for at least 2 to 3 hours. The flavors need time to meld and the raw onion mellows
• Leave the apple skin on for color and extra crunch

Variations

• Add toasted sunflower seeds or sliced almonds for a nutty crunch
• Swap currants for dried cranberries for a tarter, chewier bite
• Toss in fresh mint or cilantro leaves for an herbal lift