3 small to medium size Kohlrabi, peeled and thinly sliced
1 large Honey Crisp Apple (you can also use a Fuji or other sweet apples)
1 teaspoon Caraway Seed, lightly toasted and chopped
1 Tablespoon Grainy Dijon Mustard
2 Tablespoons Apple Cider Vinegar
2 Tablespoons fresh Mint, roughly chopped (I used my Orange Bergamot Mint)
1 teaspoon Avocado Honey (any of your favorite honey will do here)
1. In a small skillet over medium heat, lightly toast the caraway seeds. Roughly chop and set aside to cool. You may want to use a small plastic bag and a mallet to do this because these seeds will 'pop' all over your counter when you try to chop them on a cutting board. Roughly chop the Mint.
2. In a large bowl whisk together the apple cider vinegar, grainy Dijon mustard, honey and toasted caraway seeds. Set aside.
3. Using a Mandoline thinly slice the kolhrabi; you should have about 2 cups. If you don't have a mandoline you could also do this in a food processor or by hand. Just make them as thin as possible.
4. Core and slice the apples as thinly as you can. I found that this was better done by hand than with the mandoline, since the apple was super juicy and I didn't want to lose all of that sweet juice on the counter.
5. Toss together the apples and kohlrabi in the vinaigrette bowl. Toss in the Mint and gently mix together. You can serve immediately or let the flavors meld a bit longer covered and refrigerated for a couple of hours.