What is this magnificent creature?
Okay, the title gave it away. It is a kohlrabi. A member of the cabbage family. So what is it best used for? Coleslaw (kohl-slaw!)!
This was a really quick salad to make with the use of my favorite mandolin
I had it today for lunch with a tin of tuna which matched perfectly with it. It would be great to serve at a barbecue as a lovely crunchy and refreshing alternative to the usual creamy, gloopy old-fashioned coleslaw!
Kohlrabi is a member of the cruciferous family of vegetables (also called Brassicas – which includes broccoli, cabbage, cauliflower, Brussels sprouts) well known for their anti-cancer properties. We need to include these vegetables in our daily intake to obtain maximum benefit that these amazing vegies offer. Kohlrabi is another one you can now add to your repertoire!
- 1 medium (320g) kohlrabi, peeled and finely julienned
- 2 medium green apples (145g approx each), finely julienned
- 200g red cabbage, finely sliced
- ¼ cup fresh mint leaves, shredded
- 2½ tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar (or just use all lemon juice)
- ½ teaspoon salt
- pepper, to taste
- Combine kohlrabi, apple, cabbage and mint in a large bowl and toss well to combine.
- Place oil, lemon juice, apple cider vinegar and salt in a small jar with a tight fitting lid.
- Shake well to combine, then pour over salad, add pepper to taste and mix well to combine.
Note that this salad keeps well for a few days. The colour from the red cabbage will bleed a bit into the apple and kohlrabi but makes no difference to the taste!