This Kohlrabi Apple Salad recipe was ignited by my French friend Magali who continues to inspire me. It’s based on a salad she makes often. Though, her version uses jicama and baby spinach. I’ve searched everywhere in Hamburg for jicama (pronounced hee-cama) — not a chance. Whether the farmers markets or specialty food markets, I have yet to stumble across this delicious tuber.
Okay, let it be known, jicama originates from the Mexican peninsula. A long way away. They are also grown in the warm climates of Central America, the Caribbean, and Southern Asia. Also a long way away. Which is why they haven’t quite made their way to Germany. Probably a good thing. I can feel guilt-free about my jicama carbon footprint.
In Spanish, the word “jicama” refers to any edible root and the name is used to dub this “Mexican yam bean”. Juicy, sweet, a little nutty, jicama has the texture of a turnip and taste of an apple… or in the vegetable world, kohlrabi.
So since it’s not likely that I will experience Magali’s jicama spinach salad any time soon, I made my own version using kohlrabi. I love kohlrabi in its natural raw state — it has an amazingly fresh flavor and delicious crunch.
I also subbed out the spinach for Chinese cabbage (also called Napa cabbage). It’s a crispy and crunchy Asian vegetable with a delicate and mild taste. Perfect for salads. Related to Brussels sprouts, kale, cabbage, and broccoli, it packed with antioxidants, is incredibly low in calories and has a strong nutritional profile. Great reasons to find ways to incorporate it into our diet.
Chinakohl ist perfekt für Salate
Den Spinat habe ich durch Chinakohl ersetzt. Er ist knackig und hat einen milden Geschmack. Also perfekt für Salate. Er ist auch verwand mit Rosenkohl, Kohl allgemein und Brokkoli. Von daher hat er auch viele Antioxidantien (gut für das Immunsystem) und er hat unglaublich wenig Kalorien bei vielen Nährstoffen. Wenn das mal nicht genügend Gründe sind, um ihn häufiger zu essen.
So here’s a super simple and quick kohlrabi apple salad that is delicious and unique. You’ll love it! Of course, feel free to skip the prosciutto if you are following a vegetarian or vegan diet. Enjoy!
TIP: For quick julienning (matchsticks) use a mandoline slicer. It really speeds things up, but take care and use the hand guard, these things are razor sharp!
Kohlrabi Apple Salad with Honey-Dijon Dressing
Ingredients
For the salad:
- 10-12 paper-thin slices Prosciutto di Parma (150 g)
- 1 small head Chinese cabbage, shredded
- 2 small kohlrabi, peeled and cut into matchsticks
- 2 apples, cored and chopped (*choose a crunchy sweet-tart variety)
For the dressing:
- 3 tablespoons apple cider vinegar
- 5 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 small clove garlic, minced
- 2 tablespoons finely chopped fresh chives
- sea salt and freshly ground pepper, to taste
Method
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Sauté the prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 6-8 minutes. Remove from the heat and set aside.
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In a small bowl, whisk together the vinegar, olive oil, honey, mustard, garlic, chives, salt and pepper until emulsified.
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In a large bowl, toss together the cabbage, kohlrabi, apples, and prosciutto. Toss with the dressing and serve. Enjoy!
Notes
When choosing an apple for this kohlrabi apple salad, sweet-tart apples like Gala or Braeburn are a good choice. Gala apples have a very well rounded apple taste — they are crispy, juicy, and have a sweet slightly tart flavor. Braeburn has a bold flavor but is not quite as sweet as Gala — overall I think it has a nice blend of sweetness and tartness. I often use these in salads.
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