Kohlrabi & apple slaw

Kohlrabi is a criminally underrated vegetable. It’s essentially the "apple of the cabbage world" - crisp, slightly sweet, and holding a peppery kick like a radish or broccoli stem. Here is a recipe for a vibrant, zesty Kohlrabi and Apple Slaw that works perfectly as a side dish or a topping for tacos and burgers.

Ingredients

• 2 Kohlrabi (peeled) and
• 2 crisp eating Apples (like Braeburn or Gala).
• A small bunch of fresh Mint and Flat-leaf Parsley.
• 3 tbsp Extra Virgin Olive Oil.
• 1 tbsp Apple Cider Vinegar.
• 1 tsp Honey (or Maple Syrup for a vegan version).
• Juice and zest of half a Lemon.
• 1 tsp Wholegrain Mustard.

Method

1. Cut the leafy tops off the kohlrabi (save these! they can be sautéed like kale). Use a sharp knife or a sturdy vegetable peeler to remove the tough outer skin until you reach the pale, crisp interior.
2. Cut the kohlrabi and the apples (no need to peel the apples) into thin matchsticks. Alternatively, use the coarse side of a box grater for a softer texture.
3. In a small jar or bowl, whisk together the olive oil, cider vinegar, honey, lemon juice, zest, and mustard until emulsified. Season with a pinch of sea salt and cracked black pepper.
4. Combine the kohlrabi and apple matchsticks in a large bowl. Pour over the dressing and toss thoroughly to ensure the apple is coated (the lemon and vinegar will prevent it from browning).
5. Finely chop the mint and parsley and fold them through the slaw just before serving to keep the herbs vibrant and green.