Recipes: Kohlrabi slaw with apples, red onions and hazelnuts

Last update: May 23, 2007 - 2:45 PM

KOHLRABI SLAW WITH APPLES, RED ONIONS AND HAZELNUTS

Serves 4 to 6.

• Water

•¹/₂medium red onion, thinly sliced

• 3 medium kohlrabi (3-in. diameter)

• 2 medium Granny Smith apples

• Scant¹/₂tsp. salt

• 3 tbsp. roasted hazelnut oil

• 2 tbsp. extra-virgin olive oil

• 3 tbsp. fresh lime juice

•¹/₄c. fresh orange juice

• 1 tbsp. high-quality maple syrup

• 2 to 3 tbsp. dried cranberries, optional

•¹/₂c. chopped, blanched hazelnuts

Directions

Boil about 4 cups of water. Place sliced onion in a colander in the sink. When the water boils, pour it over the onion slices and let them drain thoroughly.

Peel the kohlrabi using a sturdy vegetable peeler, making sure you get off all the skin -- it is quite fibrous. Cut the peeled kohlrabi into thin slices, then into slender batons. Transfer to a medium-size bowl. Cut the apples in a similar fashion, so the apple and kohlrabi pieces match. Place these in the bowl, too.

Add the onions and salt to the apples and kohlrabi, and toss with a fork or tongs. As you toss, add the oils, citrus juices, maple syrup and optional dried cranberries, mixing as you go. Cover the bowl, and let the salad stand for about 1 hour. (Room temperature is fine, but refrigerate if it is a very hot day.)

Serve cold or at room temperature, topped with a sprinkling of chopped hazelnuts.

Nutrition information per serving:

Calories 215 Fat 17 g Sodium 160 mg

Carbohydrates 15 g Saturated fat 2 g Calcium 34 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, ½ fruit, 3½ fat.