Anne created this wonderful Kohlrabi coleslaw recipe for us and added a little Asian touch by including pickled sushi ginger and sesame oil, making it a bit of a special coleslaw.
Serves 4 as a side
3 carrots
1 large kohlrabi
3 spring onions
50g pickled sushi ginger
150g mayonnaise
2 tbsp rice wine vinegar
1 tsp toasted sesame oil
½ tsp sugar
black sesame seeds
salt
Peel and trim the carrots and kohlrabi, cut the kohlrabi into chunks.
Grate the carrots and kohlrabi with a food processor fitted with a grating attachment (or by hand), and put in a bowl.
Trim the spring onions, slice and add to the bowl.
Finely chop the sushi ginger and add to the other ingredients in the bowl.
In a small bowl, mix the mayonnaise, rice wine vinegar, sesame oil, sugar and a good pinch of salt. Pour over the grated vegetables and toss to combine. Adjust the seasoning with salt and vinegar, if needed.
Refrigerate for at least 1 hour before serving and sprinkle with black sesame seeds when ready to serve.
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