That's coleslaw made with kohlrabi - get it? ;-) Rick Stein did this carrot and kohlrabi salad, prepared much like the one above but then added fried cumin seeds in oil poured over the top. I tried it and it was very good but all I could think was how much the salad itself was like coleslaw. As kohlrabi is part of the cabbage family it makes sense. It also has a great texture, crisp and juicy like apple yet has the taste of cabbage, albeit mild so is perfect for coleslaw. So I made it again with a coleslaw type dressing and it works so well together, by far my favourite coleslaw!
2013 edit - As kohlrabi can be hard to find sometimes, I have also made this with cabbage for a more traditional coleslaw - just swap the kohlrabi with equal weight cabbage, finely sliced and roughly chopped, I always use sweetheart cabbage. I sometimes add cabbage as well as kohlrabi depending on what I have in the house - just shred up 3 or 4 leaves and add it to the mix. It gives another texture in there which is nice.
Salad:
1 kohlrabi, topped, tailed and peeled, about 150g
2 large carrots, about 200g
1 small white onion
3 or 4 leaves of sweetheart cabbage, shredded
Dressing:
1/2 cup vegan mayo (100g)
1 Tbsp white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp salt
few grinds black pepper
For the salad - feed everything through a food processor with the shredder attachment on, or grate by hand. For the dressing simply whisk everything together, pour over the salad and mix well. Cover and chill the salad for at least a few hours.
Nutritional Information: per 100g
Calories: 131
Fat: 10.5g
Sat Fat: 1.3g
Protein: 1.3g
Carbs: 8.7g
Fibre: 2.6g
Sugar: 3.9g
Sodium: 367mg
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