Here’s a fresh, palate cleansing, crunchy, colourful coleslaw using raw kohlrabi.  It’s an ideal accompaniment with grilled meats.  

I highly recommend investing in a Japanese mandolin to cut the vegetables – it’s my most used kitchen tool, for fine slicing jobs. Alternatively, use the slicer or grater attachment of a food processor, or a good old sharp knife.

serves 6-8

½ small red cabbage, cut crossways into very fine slices

250g carrots, coarsely grated

2 kohlrabi - approx 250g (ideally green and purple), leaves removed and reserved, bulb finely sliced into rounds, then cut across into fine strips

1 granny smith apple, cored, halved and finely sliced, then cut across into fine strips, tossed in some lemon juice to prevent browning

½ bunch mint leaves, chopped 

½ bunch flat leaf parsley leaves, chopped 

50g walnuts, roasted and coarsely chopped


125ml home made mayonnaise 

60ml freshly squeezed lemon juice

ground pepper 

Stir mayonnaise and lemon juice together in a small bowl to combine well. Set aside.

Finely chop the kohlrabi leaves and place to a large bowl. Add all remaining coleslaw ingredients into the bowl and gently toss to combine.  

When ready to serve, spoon over dressing and gently toss to coat in dressing.  Serve immediately.

Fiona Hammond © May 2019 

Mark Brancatisano