Kohlrabi is a member of the cabbage family and fun to add to the mix when it is in season. It is very diverse and can be eaten either raw or cooked. I love it raw in this bright, crisp salad.
2 small or 1 large kohlrabi peeled
1 large apple
1 cup fenugreek sprouts
1 tablespoon apple cider vinegar
1 teaspoon tarragon
1 tablespoon sharp mustard
2 tablespoons olive oil
salt and pepper to taste
Slice the kohlrabi and apple into uniform pieces. You want them to be thin and bite sized.
Add the apples, kohlrabi, and sprouts to a large bowl and grate the zest of the lemon over them.
Squeeze the juice of half of the lemon into a small bowl and combine with the rest of the ingredients. Whisk until the dressing is well combined.
Pour the dressing over the salad and marinate for an hour prior to serving. I had some leftover almond pulp from making almond milk earlier in the day and crumbled a little on top.