Name: Peppery kohlrabi slaw
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 whole kohlrabi peeled; head of spring greens finely shredded; 2 bunches spring onions very finely shredded; small bunch French breakfast radishes quartered, leaves attached; juice 0.5 lemon; 175g mayonnaise; 50g grated horseradish fresh or from a jar; 2 heaped tsp cracked black pepper

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Peppery kohlrabi slaw

Peppery kohlrabi slaw

Tom Kerridge

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Serves 6

Easy

Prep: 25 mins

plus standing, no cook

A star rating of 4.5 out of 5.16 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 whole kohlrabi

peeled
head of spring greens

finely shredded
2 bunches spring onions

very finely shredded
small bunch French breakfast radishes

quartered, leaves attached
juice 0.5 lemon

For the dressing

175g mayonnaise
50g grated horseradish

fresh or from a jar
2 heaped tsp cracked black pepper

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Nutrition: per serving

kcal276
fat23g
saturates3g
carbs8g
sugars7g
fibre9g
protein5g
salt0.6g

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.

Recipe from Good Food magazine, August 2015

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A star rating of 4.5 out of 5.16 ratings

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