Kohlrabi Slaw
Kohlrabi is one of the ugliest vegetables I know. It looks like it should be a root vegetable but it is, in fact, a brassica – part of the same family as broccoli and kale. You can eat all parts – the bulb and the leaves – both raw and cooked. It is delicious steamed, sautéed, roasted, in soup or stew, or eaten raw.
• To roast, steam the bulb for 5 minutes, then roast for 45 minutes.
• Steam (up to 12 minutes).
• Stir fry (up to 6 minutes).
• The leaves can be cooked like cabbage.
Ingredients
- 2 kohlrabi peeled
- head of spring greens finely shredded
- 2 bunches spring onions finely shredded
- small bunch of radishes quartered
- 1/2 juice of lemon
- 175 g mayonnaise
- 50 g grated horseradish (fresh or jarred)
- 2 tsp cracked black pepper
Instructions
- Very thinly slice the kohlrabi using a mandolin or a very sharp knife, then cut into strips.
- Tip into a bowl and combine with the spring greens, spring onions and 1-2 tsp sea salt.
- Set aside for 30 mins to allow the salt draw out any excess liquid from the vegetables.
- While you wait, mix together the mayonnaise, horseradish and black pepper.
- Rinse the vegetables and squeeze out any excess water with a clean cloth, then tip into a bowl.
- Add the radishes, dressing and lemon juice, and toss everything together.