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Japanese-inspired coleslaw with kohlrabi and carrot

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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