Hello lovelies,
on hot summer days I like lunch fresh and crunchy – and that's when this kohlrabi salad with apple lands on our table. Finely grated kohlrabi meets sweet apple, red cabbage and carrot, all brought together with a creamy yogurt-mustard dressing. Toasted sunflower seeds on top add crunch – and just like that, you have a salad that needs no cooking at all.
The best thing about this salad is how simple it is. I peel and finely grate the kohlrabi, carrot and apple, and shave the red cabbage into thin strips. Raw kohlrabi is mild, slightly sweet and wonderfully crisp – you just need to peel it thoroughly, as the skin is a little tough. In a few minutes you have a colourful mountain of fresh vegetables ready to go. Raw carrot and apple work just as well in a glass: my carrot ginger smoothie with turmeric blends the two with fresh orange juice instead.
I stir the dressing together from Greek yogurt, a little mayonnaise, Dijon mustard, a squeeze of lemon juice, apple cider vinegar and a spoonful of honey – creamy, gently tangy and with a subtle sweetness. I toast the sunflower seeds briefly in a dry pan until they smell golden and nutty; they go over the salad only just before serving so they stay lovely and crisp. The same seeds finish my lamb's lettuce salad with apple and red lentils, where they bring the crunch that the soft lentils need.
If you love fresh summer salads as much as I do, be sure to try my Vegan Lettuce Wraps with Tempeh, Kohlrabi & Hoisin, my Vegan watermelon feta salad and my Tomato peach salad.
