1 kohlrabi, peeled, Blade C
1 green apple, Blade C
1/4 cup crumbled goat cheese
2 tbsp chopped walnuts
1 tbsp dried cranberries
1 handful baby arugula
2 tbsp honey
1 tbsp 41 Olive 18 year balsamic vinegar
3 tbsp arbequenia olive oil
1 tbsp country dijon mustard
salt and pepper, to taste
Make sure that both ends of the kohlrabi are sliced off flatly and evenly as possible.
Secure the kohlrabi firmly into the spiralizer.
Use some strength! When spiralizing harder veggies, it’s important to place pressure on the handle and push towards the blade.
Chop off both ends of the kohlrabi so that they are flat.
Peel the kohlrabi completely; making sure that there is no purple skin left.
Place the kohlrabi into the spiralizer, firmly securing the vegetable into the spiralizer.
Crank the handle with the teeth, while using the bottom handle for leverage.
Don’t be afraid to add some pressure – firmer vegetables take extra pressure. Place all of the ingredients for the dressing in a bowl and whisk together.
Taste and adjust to your preference. Place the arugula and kohlrabi and green apple noodles in a bowl and pour over desired amount of dressing.
Top noodles with goat cheese, dried cranberries and walnuts.