Peppery kohlrabi slaw
By Tom Kerridge
With crunchy kohlrabi, horseradish and spring greens, this coleslaw is quick enough for everyday, yet unusual enough to impress guests
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Prep:25 mins
plus standing, no cook - Serves 6
- Easy
Nutrition per serving
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kcal 276
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fat 23g
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saturates 3g
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carbs 8g
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sugars 7g
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fibre 9g
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protein 5g
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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 ½ lemon
- 175g mayonnaise
- 50g grated horseradish, fresh or from a jar
- 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.
