Kohlrabi, cabbage and apple slaw
- November 2013
- Serves 8-10
- Ready in 30 minutes
This easy kohlrabi, cabbage and apple slaw recipe makes a crunchy, refreshing side dish. A great wintry alternative to normal coleslaw.
- 16.6g fat (2.6g saturated)
- 4.3g protein
- 7g carbs (6.7g sugars)
- 4.1g fibre
- 0.4g salt
For 10 servings
- 1 small white cabbage (about 500g)
- 1 kohlrabi (about 600g – see Know-how)
- 1 granny smith apple
- Juice of 1 lemon (optional)
- 2 tbsp finely chopped fresh parsley
- 150g shelled walnuts, chopped
For the dressing
- 4 tbsp mayonnaise
- 3 tbsp Dijon mustard
- 2 tbsp crème fraîche
- Finely shred the white cabbage (about 0.5cm thick) into a large bowl, discarding the tough core. Repeat with the kohlrabi, discarding the antennae-like stems and leaves. Cut the apple into matchsticks, discarding the core, then add to the bowl.
- If not serving immediately, squeeze over most of the lemon juice and toss to coat. This will stop the slaw going brown. Cover with cling film and chill until ready to serve (see Make Ahead).
- In a small bowl, mix together all the dressing ingredients and season well. Cover with cling film and chill.
- To serve, toss everything with the parsley and walnuts, squeezing over a little more lemon juice if you like.
Make the slaw up to 12 hours before you want to serve (see step 2). Add the dressing, nuts and parsley just before you bring it to the table.
Raw kohlrabi has a texture similar to radish and a flavour similar to cucumber. It’s also deliciously refreshing and helps to balance the strong flavour of the white cabbage. Next time, shred it, then steam and serve with an Asian dressing and noodles.
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