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Peppery kohlrabi slaw

Peppery kohlrabi slaw

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • plus standing, no cook
  • Easy
  • Serves 6

With crunchy kohlrabi, horseradish and spring greens, this coleslaw is quick enough for everyday, yet unusual enough to impress guests

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal276
fat23g
saturates3g
carbs8g
sugars7g
fibre9g
protein5g
salt0.6g
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Ingredients

For the dressing

  • 175g mayonnaise
  • 50g grated horseradish , fresh or from a jar
  • 2 heaped tsp cracked black pepper

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, August 2015

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Overall rating

Rating: 5 out of 5.7 ratings
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