Kohlrabi Slaw

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, peeled, cored, and thinly sliced (1 1/2 cups, medium green
  • 3/4 cup Celery
  • 1/2 Scant cup Chervil* (if you can't find chervil, fresh
  • 5 cups Green cabbage or brussels sprouts
  • 18 oz Kohlrabi
  • 1/2 Scant cup Mint, fresh

• Condiments

  • 1 tsp English mustard
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tbsp Poppy seeds

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1/4 cup Cider vinegar
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Hazelnuts, roasted and peeled

• Dairy

  • 2 tbsp Creme fraiche

Found on leitesculinaria.com

Ingredients

• 5 cups (500 grams) green cabbage or Brussels sprouts, thinly sliced (not prepackaged sliced sprouts, as they’re too thickly sliced)
• 18 ounces (500 grams) kohlrabi, peeled, quartered, and thinly sliced
• 3/4 cup (about 2 stalks) celery, thinly sliced on the diagonal
• 1 medium green apple, peeled, cored, and thinly sliced (1 1/2 cups)
• Scant 1/2 cup (20 grams) fresh mint, roughly chopped
• Scant 1/2 cup (20 grams) fresh chervil* (if you can’t find chervil, substitute 2 tablespoons flat-leaf parsley leaves or fennel fronds), roughly chopped
• 3/4 cup (80 grams) roasted and peeled hazelnuts, chopped
• 1 teaspoon English mustard, such as Colman’s
• 1/4 cup (60 milliliters) cider vinegar
• 1/2 cup (125 milliliters) extra-virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons crème fraîche
• 1 tablespoon poppy seeds
• Sea salt and freshly ground black pepper

Directions

• Prep the slaw1. Place the cabbage or Brussels sprouts, kohlrabi, celery, apple, mint, chervil, and hazelnuts in a large bowl and toss to combine.Make the dressing2. Dump the mustard, vinegar, olive oil, maple syrup, crème fraîche, poppy seeds, salt, and pepper in a bowl and whisk to combine or place everything in a Mason jar, screw the lid on, and shake to emulsify. Adjust the seasoning to taste.Assemble the kohlrabi slaw3. Add the dressing to the slaw and toss to coat all of the ingredients before serving. Serve immediately or cover and refrigerate for up to 2 days.