This variation on the famous Waldorf Salad–apples, celery, walnuts, mayo–replaces the celery with kohlrabi, to delicious effect. Kohlrabi, the crispy love-child of cabbage and turnip, has an earthy sweetness that combines well with apples. Shred, cube, julienne, slice or chop up the kohlrabi and apples to your personal preference. If the dried fruit seems, well, dry, (desiccated, I mean) plump in hot water for about 15 minutes, then drain and dry before adding to the salad. Feel free to enlarge upon the ingredient list. Carrots make a colorful addition, and scallions would add a spicy edge.
4 c peeled, prepared (as above) kohlrabi
3 c (peeled) prepared (as above) apples
1/2 – 3/4 c raisins or other dried fruit, plumped if necessary
1/2 – 3/4 c (toasted) walnuts or other nuts or seeds
1/4 c mayonnaise, plus more if you think necessary
2 T lemon juice
salt and pepper, to taste
salad greens, for serving, optional
1. Combine all ingredients except salad greens in a serving bowl. Serve as is, or on a bed of salad greens.