Makes: 2 Servings
Preparation: 15 mns
Total Time: 25mns

Benefits
Kohlrabi is part of the cabbage family and boasts a huge amount of nutrients for very few calories. It is particularly high in Vitamin C and Potassium and B vitamins, making it a great energy booster and overall wonderful addition to your diet.

Ingredients 
1 head kohlrabi
1/2 apple, such as Gala
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/2 bird's eye chili
1 pinch cumin
1/2 teaspoon fish sauce
3 tablespoons chopped cilantro
Salt & freshly ground pepper to taste

Directions

1. With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler.
2. Cut the kohlrabi into matchsticks either using a sharp knife or a mandolin (I used the latter). Do the same with the apple.
3. Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Makes: 4 servings
Preparation: 20 mns
Total Time: 30mns

Benefits
Kohlrabi is part of the cabbage family and boasts a huge amount of nutrients for very few calories. It is particularly high in Vitamin C and Potassium and B vitamins, making it a great energy booster and overall wonderful addition to your diet.
 
Ingredients
1/2 cup blanched hazelnuts
2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline
1 apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Salt
1/2 cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)


Directions

1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
2. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. 
3. Add 1/2 cup mint and gently toss to just combine.
4. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
5. Divide kohlrabi salad among plates or into one serving dish and top with seasoned hazelnuts, Pecorino, and more mint.
   

Recipe: Ignacio Mattos; Photo: Christopher Baker