Apple and kohlrabi coleslaw

This is one of my favorite salads in this book. Since the crunchy apple and kohlrabi are so refreshing, it would make the perfect palate cleanser between heavier courses at dinner, but most often I eat it for a light lunch.


1 cup shredded napa cabbage

1 cup shredded red cabbage

2¼ teaspoons kosher salt, plus more as needed

2 cups kohlrabi matchsticks

2 cups Granny Smith (or other green apple) matchsticks

⅓ cup minced fresh parsley, plus ¼ cup whole leaves

¼ cup fresh lime juice

⅓ cup unseasoned rice vinegar

1 tablespoon shoyu

1 teaspoon coconut palm sugar

½ cup safflower oil

Freshly ground white pepper


Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.

Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.

In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.

Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.

Braised artichoke hearts with celery root—carrot puree

kohlrabi kimchi