Kohlrabi slaw with samphire and mango


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.


INGREDIENTS

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

1tsp honey

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.

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