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
Instructions
- 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.
- In a small bowl, whisk together the vinegar, olive oil, honey, mustard, garlic, chives, salt and pepper until emulsified.
- 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.