Kohlrabi Apple Salad

• 1/4 cups Mayonnaise
• 1 Tablespoon Apple Cider Vinegar
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/3 cups Currants
• 1-1/2 cup Kohlrabi, Peeled And Cut Into Matchsticks
• 1 cup Granny Smith Apple, Peeled, Cored, And Cut Into Matchsticks
• 1/3 cups Red Pepper, Finely Diced
• 1 Tablespoon Red Onion, Minced
• 1/4 cups Walnuts, Chopped

1. 1. In a medium mixing bowl whisk together mayo, apple cider vinegar, salt and pepper. Once combined, stir in currants and set aside. Adding the currants to the dressing early will cause them to plump up, and who doesn't want plump currants?
2. 2. If you haven't already, cut your kohlrabi and apple into matchsticks. This can be done with a knife, or if you have a mandoline slicer, it'll speed things a bit. Then finely dice the red pepper and mince the red onion.
3. 3. Add vegetables and walnuts into the bowl with the dressing, then fold to combine. You can serve immediately, but I find this salad is best if placed in the fridge for an hour to chill and allow the flavors to combine.

ubc, apple cider vinegar, ubc, ubc, currants, apple, red pepper, red onion, ubc

Taken from tastykitchen.com/recipes/salads/kohlrabi-apple-salad/ (may not work)