With crunchy kohlrabi, horseradish and spring greens, this coleslaw is quick enough for everyday, yet unusual enough to impress guests
Nutrition and extra info
- Healthy
- Vegetarian
Nutrition: per serving
- kcal276
- fat23g
- saturates3g
- carbs8g
- sugars7g
- fibre9g
- protein5g
- salt0.6g
Ingredients
- 2 whole kohlrabi, peeled
Kohlrabi
cole-rah-beeLooking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots,…
- head of spring greens, finely shredded
Spring greens
sp-ring gr-eensSpring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 2 bunches spring onions, very finely shredded
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch French breakfast radishes, quartered, leaves attached
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- juice ½ lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the dressing
- 175g mayonnaise
- 50g grated horseradish, fresh or from a jar
Horseradish
hors rad-ishHorseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
It…
- 2 heaped tsp cracked black pepper
Method
Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse 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.
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