A re-mix of sorts here. The exquisite pairing of kohlrabi and granny smith is so legendary we’re featuring it twice here at CBP.
What’s more, this is a vegan slaw. Lovin’ that.
10 mins | serves 3 | effortless
2 kohlrabi, peeled and julienned or ribboned
1 granny smith apple, julienned
½ lime, juice
2 spring onions, sliced diagonally
small bunch flat leaf parsley, roughly chopped
small bunch mint leaves, roughly chopped
3 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp dijon mustard
sea salt and black pepper
Get the kohlrabi and apple julienne and spring onions in a big bowl and squeeze the lime over, give it a mix with your hands so the apple is coated well.
Whisk all the dressing ingredients together well, taste and adjust where needed, and pour it over the kohlrabi mix. Add the herbs and nigella seeds and give it a good mix up.
Transfer to a serving dish, give it a final flurry of herbs and nigella seeds and eat soon as.
What we’ve done here see, is take elements from two recipes:
Kohlrabi Slaw by The Chew
Kohlrabi and Lime Salad by Ottolenghi