2 tablespoons rice vinegar
1 tablespoon local raw honey
1/4 teaspoon sesame oil
2 bulbs purple kohlrabi, trimmed, peeled, and thinly sliced
1 crisp green apple, such as ‘Granny Smith’, core removed, thinly sliced
2 carrots, thinly sliced on the diagonal
1 scallion, chopped
2 tablespoons chopped mint
- In a large bowl, whisk together the vinegar, honey, and oil until combined.
- Add the kohlrabi, apple, carrots, and scallion. Toss to coat well.
- Transfer to a serving platter and arrange the slices by layering or shingling on the platter, if desired.
- Top with the mint. Serve.
Reprinted from Growing Beautiful Food by Matthew Benson. Copyright © 2015 by Matthew Benson. By permission of Rodale Books. Available wherever books are sold.
In his new book, Growing Beautiful Food: A Gardener’s Guide to Cultivating Extraordinary Vegetables and Fruit, (Rodale Books, 2015) author and photographer Matthew Benson writes that beauty inspires behavior, and he believes that we can and will eat better, be healthier, and live more sustainably when we grow food that’s visually enticing.
You can purchase this book from the MOTHER EARTH NEWS store: Growing Beautiful Food.
Kohlrabi’s physical weirdness is easily overshadowed by its wonderful crunchy, mildly spicy flavor. Mixed here with tart apples, sesame oil, and honey, this salad has a lot of sweet and savory crunch.