Recipe by: The Forked Spoon
Total Time: 30 minutes Servings: 4-6
Ingredients:
- 1 large kohlrabi – peeled and finely shredded
- 2 medium raw beets – peeled and finely shredded
- 1 large apple – cored and cut into thin matchsticks
- 2 tablespoon parsley – minced
- 2 green onions – chopped
- 1 orange – juiced
- 1 orange – zested
- 1 lime – juiced
- 1 tablespoon olive oil
- salt + pepper – to taste
- ¼ cup toasted sunflower seeds
- Feta Cheese – omit for vegan/dairy-free
Directions:
- Place the shredded kohlrabi, shredded beets, chopped apple, parsley, and green onion in a large salad bowl. In a separate, smaller bowl, whisk together the orange zest, the orange and lime juice, olive oil and salt + pepper. Gently drizzle citrus dressing over the salad and toss to mix.
- Sprinkle the salad with toasted sunflower seeds and crumbled feta cheese (if desired).
Notes:
- Beets: Shredded beets will start to dry out if they are left out too long. Your best bet is to drizzle with some citrus juice shortly after grating.
- Kohlrabi bulbs will stay fresh in the refrigerator for up to three weeks. Simply remove the leaves, scrub, and store in a paper or plastic bag in the refrigerator until ready to use.
- Make it vegan: Make this recipe vegan by skipping the feta cheese.
- Leftovers: This salad is best enjoyed immediately. Leftovers, while still good, won’t taste as fresh.