WHY THIS RECIPE WORKS For a fresh and flavorful take on coleslaw, we traded out everyday cabbage for crisp, juicy kohlrabi, supplementing it with sliced Granny Smith apples and radicchio to lend contrasting sweet, tart, assertive flavor and texture and bright color to this year-round side dish. We used a box grater (or you could use the shredding disk attachment of a food processor) to quickly turn the hard kohlrabi into tender shreds. To avoid a waterlogged slaw, we tossed the shredded kohlrabi with salt and sugar to soften it slightly and draw out moisture, and then spun it in a salad spinner to dry before combining it with the other ingredients. A generous amount of fresh mint and a bright Dijon mustard–based vinaigrette tied everything together.

Serves 4 to 6

TOTAL TIME: 30 minutes

INGREDIENTS

• 1½ pounds kohlrabi, trimmed, peeled, and shredded
• ¼ cup sugar, plus extra for seasoning
• Salt and pepper
• ½ cup extra-virgin olive oil
• 3 tablespoons white wine vinegar, plus extra for seasoning
• 2 tablespoons Dijon mustard
• 2 Granny Smith apples, peeled, cored, and cut into matchsticks
• 1 small head radicchio (6 ounces), halved, cored, and sliced ½ inch thick
• ½ cup fresh mint, chopped

INSTRUCTIONS

1. Toss kohlrabi with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.
2. Transfer kohlrabi to salad spinner and spin until excess water is removed, 10 to 20 seconds.
3. Whisk oil, vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.
4. Add kohlrabi, apples, radicchio, and mint and toss to combine.
5. Season with salt, pepper, extra sugar, and extra vinegar to taste.
6. Serve immediately.