Ingredients
- 1 kohlrabi, peeled, sliced in 2mm planks, and julienned (matchsticks)
- ΒΌ red cabbage shredded
- a small bunch of radishes, topped and coarsely grated
- 3 spring onions, shredded on the bias
- juice of a lemon
- glug of olive oil
- 1 tsp any mustard of your choosing
- salt and pepper
- shredded mint or other soft herbs of your choice
Summer Slaw
Method
- In a large bowl combine the mustard, lemon juice, olive oil, salt and pepper
- Through in your vegetables and herbs, toss to coat, and serve without delay
Comments
In my mind coleslaws doused in heavy dressings belong with the rich meat dishes of winter. Try this plucky, barely dressed alternative as a summer side. Keep the stalks of broccoli and cauliflower and julienne them the same as the kohlrabi. Unless you are eating straight away reserve the herbs until the last moment as they will go black in the lemon juice.
