Crispy Crunchy Easy Kohlrabi Apple Salad

Peel the kohlrabi, a step that you should never skip as the skin can be fairly tough. You want to get to the sweet and tender insides. Grate the peeled kohlrabi and apple into a large bowl. Here's a little trick I love to use—I always leave the apple's skin on for an extra nutritive punch, but you can peel it if you prefer.

Squeeze the juice of one lemon over the top which not only enhances the overall flavour but also prevents the apple from browning. In my cooking experience, fresh lemon juice always tastes superior to bottled versions. Then drizzle a tablespoon of olive oil. I often use extra virgin olive oil for added health benefits and flavour.

Season your salad with salt and pepper to taste. In my view, freshly ground black pepper always works best in salads. Give this everything a nice stir, ensuring that all pieces are coated with the dressing.

Lastly, toss in some fresh herbs if you feel like it. I usually go for parsley or dill, but feel free to use your favourite herbs. The garnish not only adds visual appeal but also a layer of taste and freshness. Now, your Crunchy Kohlrabi Salad is ready to be served.