Peppery kohlrabi slaw
- Preparation and cooking time
- plus standing, no cook
- Serves 6
With crunchy kohlrabi, horseradish and spring greens, this coleslaw is quick enough for everyday, yet unusual enough to impress guests
For the dressing
- 175g mayonnaise
- 50g grated horseradish , fresh or from a jar
- 2 heaped tsp cracked black pepper
- 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.