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
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!