Best 3 Shaved Kohlrabi With Apple And Hazelnuts Recipes

**Discover a symphony of flavors and textures with our delectable shaved kohlrabi salad, featuring crisp apple, nutty hazelnuts, and a tangy dressing. This refreshing salad is not only visually appealing but also packed with nutrients. Enjoy a delightful journey through three variations of this salad, each offering a unique twist on the classic. Whether you prefer a simple vinaigrette, a creamy yogurt-based dressing, or a zesty lemon-tahini sauce, we have a recipe to tantalize your taste buds. Prepare to be amazed by the versatility of kohlrabi and embark on a culinary adventure that will leave you craving more.**

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KOHLRABI, APPLE, AND MINT SLAW

Kohlrabi, Apple, and Mint Slaw image

Crisp matchsticks of slightly peppery kohlrabi and sweet apple are tossed with a lively lime dressing, fresh herbs, and for just a hint of heat, sliced Fresno chile.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 8

Ingredients

3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
1 tablespoon thinly sliced Fresno chile
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 cups julienned sweet, crisp apple (such as Fuji)
1/4 cup fresh mint leaves, roughly chopped
1/4 cup cilantro leaves, roughly chopped

Steps:

Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

ROASTED KOHLRABI WITH BUTTERED HAZELNUTS

Roasted Kohlrabi with Buttered Hazelnuts image

Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar, and maple syrup.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 8

Ingredients

2 pounds kohlrabi, peeled, quartered, and cut into 1-inch pieces (5 cups)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1/4 cup chopped blanched hazelnuts
1 packed teaspoon chopped fresh thyme leaves
2 tablespoons apple-cider vinegar
2 tablespoons pure maple syrup

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss kohlrabi with oil. Season with salt and pepper.
Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.
Meanwhile, melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring often, until golden, 3 to 4 minutes. Add thyme; cook until fragrant, 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi and toss to coat. Season with salt and pepper; serve.

SHAVED KOHLRABI AND ARUGULA SALAD WITH CHUNKY GARLIC AND PIMENTON DRESSING

Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing image

When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is an ideal counterpart to the crisp kohlrabi.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

2 medium heads garlic
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/2 teaspoon pimenton picante (hot Spanish smoked paprika)
1 teaspoon Dijon mustard
Coarse salt
3 tablespoons extra-virgin olive oil
2 medium or 1 large kohlrabi (1 pound), trimmed
1 1/2 cups arugula, trimmed
1 ounce toasted sliced almonds (1/4 cup)

Steps:

Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

Nutrition Facts : Calories 187 g, Fat 15 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 193 g

Tips:

Choose young, tender kohlrabi for the best flavor and texture.
To peel kohlrabi, use a vegetable peeler or a sharp knife to remove the tough outer skin.
Shave the kohlrabi thinly with a mandoline or a sharp knife.
Soak the kohlrabi in ice water for 10 minutes to help it retain its crispness.
Toast the hazelnuts in a preheated oven until they are fragrant and golden brown.
Use a variety of apples in the salad for different flavors and textures.
Add a squeeze of lemon juice to the salad to brighten the flavors.
Season the salad with salt and pepper to taste.

Conclusion:

Shaved kohlrabi salad with apple and hazelnuts is a refreshing and flavorful side dish that is perfect for any occasion. It is also a great way to use up leftover kohlrabi. The salad is easy to make and can be tailored to your own taste preferences. For example, you can add different types of nuts or seeds, or you can use a different type of dressing. The salad is also a good source of vitamins and minerals, making it a healthy addition to your diet.