During summer, I was getting kohlrabi in my vegbox delivery and not quite knowing what to do with it. It would sit in the box for a couple of days before I would take it out, determined to put it to some use that went beyond the purely functional intention of ‘use it up’.
I came up with a velvety soup recipe and this, more obvious slaw that makes the most of its crunchy, water chestnut like texture. This is a perfect, juicy summer slaw, combining the subtle sweetness of the kohlrabi with the intense punchy sweetness of a beautiful ripe mango and contrasting it with some salty, seasonal samphire. The dressing is a hit of sesame and soy sauce.
I made this on a regular basis until it stopped appearing in the vegbox. It is perfect with a piece of cod, cooked in a parcel of greaseproof paper for 15 minutes in the oven, with some lemon.
It’s also a good accompaniment to chargrilled tofu or chicken.
½ bulb of kohlrabi, julienned
1 carrot, julienned
½ red onion, finely sliced
1 ripe mango, sliced into thin strips
100g samphire, blanched for one minute
A handful of mint, finely chopped
For the dressing
1 tbsp olive oil
½ tsp sesame oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
1" piece of ginger, minced
Mix the ingredients together in a bowl. Mix the dressing ingredients together, adjusting to your taste and drizzle over the slaw.