Salads
Asian kohlrabi slaw
Kohlrabi (also known as cabbage turnip) has a lovely radishy crunch and a turnipy mildness that works beautifully in this zingy, bright and refreshing coleslaw. It works well as a packed lunch, or is an excellent accompaniment to a barbecue. This uses coconut cream so is a good one for vegans.
Cook's notes
Roasted rice adds crunch and nutty flavour. To make it, cover some jasmine rice with cold water and leave for 5 mins. Drain and lay on a non-stick baking sheet. Bake at 200°C/Gas 6 for 20-30 mins until golden. Crush to a coarse powdery texture in a pestle and mortar, or blitz in a processor.
Ingredients
- 1 kohlrabi, coarsely grated
- 1 pepper, finely sliced
- 1 chilli, deseeded and finely chopped
- 2 spring onions, finely sliced
- 3 tbsp coconut cream
- 1 tbsp soy sauce
- juice of ½ lime, more to taste
- 50g roasted rice (or chopped peanuts)
- small handful coriander leaves
- 25g dried coconut shreds, toasted in a dry frying pan until golden (or use dessicated coconut)
Method
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Step 1
Toss the kohlrabi, pepper, chilli, onion and half the roasted rice and coriander leaves together in a large bowl.
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Step 2
Mix together the coconut cream, soy and lime juice and toss with the veg to combine.
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Step 3
Sprinkle with the rest of the rice, coconut and coriander to serve.