Kohlrabi, Apple and Minth Summer Salad

My sister and brother-in-law celebrated their one year wedding anniversary last week, which i find funny in a way, because it took them 11 years and 3 kids, to finally take that step. But i'm all for not going too fast, like we unfortunetly see too often nowadays.
This got me thinking about the right match, not just in life, but also in the kitchen. Some associations may look or sound weird, but in the end, they just work out.

I don't know how it's been for you guys out there, but here the summer has knocked on our doors a bit earlier than expected. Which calls for lighter and cold meals, because an oven that is on, when there's already 30°C outside, is sometimes a lot to take.
So while shopping, when i saw the cute little Kohlrabi (German for cabbage turnip), i knew that it would be part of my lunch. After browsing around on the web for some ideas, i came across a "coleslow" version with apples... Hmmm apples, why not... let's try this out!

Kohlrabi Apple and Minth Salad (adapted from a Veggie Venture recipe)

Serves 2

1 Kohlrabi
2 Apples
20 Leafs of Fresh Minth
2 Tablespoons of Nuts
1 or 2 Tablespoon of Cream Cheese (Philadelphia)
1 Teaspoon of Mustard
1/2 Teaspoon of Dried Ginger Powder
The Juice of Half a Lemon

Peal the apples, i only had Golden, but i think Granny Smith would be a better choice for this recipe, their texture is crunchier and their acid taste should work well. Grate them and add the juice of half a lemon to them, so they won't get dark.
Peal the Kohlrabi and grate it the same size as the apples. Mix them with the apples in a bowl. Chop the fresh minth and add it too.

To make the dressing, mix one generous tablespoon of cream cheese with the mustard, i prefer the one with some mustard seeds in it, then add the dried ginger. Combine it all well with a whip. Add the dressing to the Apple/Kohlrabi mixture and place it in the fridge.

In a pan without fat, put the nuts to roast them, so they are easier to peel and tastier. Once they are pealed, chop them into small bites and spread above your salad, ready to be served.

It's really nice, fresh and crunchy, it works very well together and perfect when you're sitting in your garden, under the sun with a cold drink.