Fennel, Kohlrabi and Apple Salad

Name: Fennel, Kohlrabi and Apple Salad
Prep time: PTM
Total time: PTM
Ingredients: 12

Working with The University of Sheffield

Season: AutumnSummer

If you don’t have, or don’t like, fennel or kohlrabi, you can substitute them with radish, young turnips, celery, finely shredded white cabbage.

Plant-based alternatives to feta include: extra nuts and seeds or try cutting up some extra-firm tofu into cubes, and marinate overnight in lemon juice, apple cider vinegar, salt, a little miso paste, and dried oregano.

Ingredients

1 medium or 2 small fennel bulbs, stems removed and thinly sliced

1 medium or 2 small kohlrabi, stems removed and outer skin peeled, sliced into matchsticks

1 crisp, medium-sized apple, sliced into matchsticks

2/3 cup toasted walnuts or pistachios, roughly chopped

2/3 cup diced feta cheese

¼ cup chopped mint or parsley

¼ cup apple cider vinegar

½ cup olive or rapeseed oil

1 to 2 tbsp maple syrup or honey

2 tbsp Dijon mustard

½ tsp sea salt

¼ tsp freshly ground black pepper

Method

Make the dressing. In a clean glass jar, combine the dressing ingredients and shake vigorously until emulsified. Taste and adjust seasoning as needed.

Assemble the salad: combine the fennel, kohlrabi, and apple in a large salad bowl. Add the chopped nuts, diced feta cheese, and mint or parsley.

To serve – pour over some of the dressing and toss through the salad. Taste and adjust seasoning as needed or add a little more dressing. Use only as much as you need and save the rest in the fridge for another salad.

Would you like fresh organic ingredients like these delivered to your door each week?

Why not try our veg box scheme? It's easy, flexible and customisable, and there's no contract. Delivery available across Sheffield.

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Working with The University of Sheffield

Fennel, Kohlrabi and Apple Salad

Ingredients

Method

Quick Cucumber Fridge Pickle