Sauté the prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 6-8 minutes. Remove from the heat and set aside.
In a small bowl, whisk together the vinegar, olive oil, honey, mustard, garlic, chives, salt and pepper until emulsified.
In a large bowl, toss together the cabbage, kohlrabi, apples and prosciutto. Toss with the dressing and serve.
Assemble, Stovetop
2020
Jicama would be a good substitute for the kohlrabi if you can't find it.