Salads
Kohlrabi, carrot and sesame slaw
With its bulbous, alien appearance kohlrabi (also known as cabbage turnip) can be overlooked, but it has a radish-like crunch and a turnipy mildness that's easily enjoyed – as in this light, fresh coleslaw. This stands up well as a packed lunch, or is brilliant accompaniment to a barbecue.
Ingredients
- 2 tbsp sesame seeds
- 4 bunched carrots, peeled and cut into fine matchsticks
- 1 kohlrabi, peeled and cut into fine matchsticks
- 1-2 salad onions (depending on size), thinly sliced
- 2 tbsp sweet chilli sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp soy sauce
- a good squeeze of lime juice
- 2 tbsp fresh coriander, chopped
- salt and pepper
Method
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Step 1
Put the sesame seeds in a dry frying pan and gently heat them, stirring every now and then, for about a minute, until they are golden. Remove from the heat and transfer to a large bowl.
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Step 2
Add the carrot, kohlrabi and onion and stir together.
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Step 3
In a small bowl, whisk the chilli sauce, sesame oil, vinegar and soy. Season, and add a squeeze of lime juice to taste.
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Step 4
Pour over the veg, add the coriander and toss together. Serve immediately.