So until last week I hadn’t come across Kohlrabi before. It arrived in my seasonal veg bag from Elwyns Produce with a note telling us what it was. A quick call to our chef friend and he suggested we make Coleslaw with it, substituting it for cabbage. Which we did and we loved it. So here it is, our Kohlrabi slaw recipe.
I’m not a fan of creamy shop bought coleslaw, so by making our own I opted for it to be more crunchy and less sloppy. The peppery taste of the Kohlrabi with the horseradish made it a great accompaniment to our barbecue ribs from Kapow Ribs or as part of a salad.
Ingredients for Kohlrabi Slaw
1 Kohlrabi peeled
2 Carrots peeled
I Red onion
Juice 1/2 lemon
100 g Mayo
25 g Horseradish
Black pepper for seasoning
Salt
Method
Peel the outer layers of the Kohlrabi then slice very thinly. Then thinly slice the red onion and grate the carrot.
Combine them together in a bowl and add 1 – 2 teaspoons of sea salt. Leave it for 30 minutes so it can draw out the liquid from the veg.
Meanwhile mix together the horseradish, mayo and black pepper.
When ready, give the veg a rinse in colander. Then use your hands to firmly squeeze down and force out the excess water.
Next tip the veg into a bowl and mix with the horseradish and mayo mixture. Add the lemon juice. Then season to taste.
Serve with whatever you fancy, we used ours up with barbecue ribs, steak, Ploughman’s lunches and cheese and coleslaw sandwiches.
What is your favourite recipe for Kohlrabi, I’d love to know. Let me know in the comments below.
If you like this Kohlrabi slaw recipe you may also enjoy these seasonal dishes too:
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