Apple and Kohlrabi Salad with Caraway and Mint Vinaigrette

I found this recipe on the  Bon Appetit website.  I tweaked it a bit by adding some avocado honey and mint, omitting the oil for lower calorie. fat-free version.  The mint is perfect with the Honey Crisp apples.

Apple and Kohlrabi Salad with Caraway and Mint Vinaigrette 

(Click HERE for a printer friendly version of the recipe)

3 small to medium size Kohlrabi, peeled and thinly sliced
1 large Honey Crisp Apple (you can also use a Fuji or other sweet apples)
1 teaspoon Caraway Seed, lightly toasted and chopped
1 Tablespoon Grainy Dijon Mustard
2 Tablespoons Apple Cider Vinegar
2 Tablespoons fresh Mint, roughly chopped (I used my Orange Bergamot Mint)
1 teaspoon Avocado Honey (any of your favorite honey will do here)

1. In a small skillet over medium heat, lightly toast the caraway seeds, then roughly chop and set aside to cool. You may want to use a small plastic bag and a mallet to do this because these seeds with 'pop' all over your counter when you try to chop them on a cutting board.  Roughly chop the Mint.

2. In a large bowl whisk together the apple cider vinegar, grainy Dijon mustard, honey and toasted caraway seeds. Set aside. 

A local Temecula Valley Avocado Blossom Honey

3. Using a Mandoline thinly slice the kolhrabi; you should have about 2 cups. If you don't have a mandoline you could also do this in a food processor or by hand. Just make them as thin as possible.

Thinly sliced Kohlrabi

Peeled Kohlrabi and Orange Bergamot Mint

Honey Crisp Apple

4. Core and slice the apples as thinly as you can.  I found that this was better done by hand than with the mandoline, since the apple was super juicy and I didn't want to lose all of that sweet juice onto the counter.

5. Toss together the apples and kohlrabi in the vinaigrette bowl. Toss in the Mint and gently mix together.  You can serve immediately or let the flavors meld a bit longer, covered and refrigerated for a couple of hours.

I didn't see the need to add the frisee greens, although it would look pretty.  I served it as a side dish to my Mushroom Barley Risotto. This is a super crispy salad I think you will love it and add it to your collection for a refreshing winter salad.