Kohlrabi Slaw with Apple, Bacon, and Sugar Snap Peas

I finally found my kohlrabi muse at Dianasaur Dishes, a fun food blog I stumbled upon. On her website, Diana(saur) describes her cooking as “delicious, easy, and healthy meals on a shoestring budget,” and that had me sold.

Here’s my adaptation of her original recipe for Kohlrabi Salad:

• 2 small kohlrabi bulbs
• ½ cup Granny Smith apple, chopped (I’d try this julienned next time)
• 10 sugar snap peas, peas reserved and pods cut into strips
• 4 slices bacon
• ½ cup whole milk yogurt
• 1 Tbsp honey

Peel the outer layer of the kohlrabi bulbs, then cut into julienne strips. Toss with chopped apple, peas, and pods.

Fry bacon in a pan until very crisp, then chop finely. Add to kohlrabi mixture and toss.

In a small bowl, mix yogurt and honey. Drizzle over kohlrabi mixture, toss until thoroughly coated, and let sit for 30 minutes to let flavors meld.

This slaw is great for the summer: it’s light and fresh, mingled with sweet, tart, and smoky flavors. I omitted the sunflower seeds (in the original recipe) because I didn’t have any, and I think it worked out just as well – still had that crisp crunch from the kohlrabi and the apple. I also substituted whole milk yogurt for the heavy cream and vinegar. The overall texture would have been better, though, if I’d julienned the Granny Smith apple. (Next time!)

Mahalo for the inspiration, Diana!

Tags: apple, bacon, kohlrabi, sugar snap peas

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