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!

Ingredients

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

Method

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!