Peppery kohlrabi slaw
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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
| Nutrient | Unit |
|---|---|
| kcal | 276 |
| fat | 23g |
| saturates | 3g |
| carbs | 8g |
| sugars | 7g |
| fibre | 9g |
| protein | 5g |
| salt | 0.6g |
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
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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