Saturday, 29 January 2011

Crunchy Kohl Rabi and Apple Coleslaw

Kohl Rabi.  Ugly, isn’t it?

I’d never heard of it until we found one in a local market and then it’s spent a good few days sitting in the bottom of the fridge.  They are from the cabbage family and are just like a big swollen root the size of a tennis ball. 

I decided to turn it into a coleslaw especially as although I’m overly fond of ‘stick-to-your-ribs’ food, it’s nice to have a something fresh and crunchy!

1 kohl rabi (or white cabbage if they are proving illusive)
1 small onion
1 crunchy eating apple
2 spring onions
1tsp white wine vinegar
Light mayonnaise
Salt and pepper

1, Peel and julienne the kohl rabi and apple and finely slice the onion.  I did mine on a mandolin so it was all vaguely uniform.
2, Finely chop the spring onion and toss everything together
3, Stir in the white wine vinegar and add mayonnaise to taste.  I only used a tiny bit as I’m not a huge fan of mayonnaise.
4, Season to taste and serve. 

I’ve added kohl rabi seeds to my list for the cottage garden this year!  Going to order them tomorrow!

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