Kohlrabi slaw

A great accompaniment to a mezze, burgers or BBQ, this fresh and crunchy kohlrabi slaw is naturally vegan and gluten free.

Course Salad, Side Dish

Cuisine British, Vegan

Keyword kohlrabi slaw

Prep Time 15

Total Time 15

Servings people

Calories 205kcal

1 kohlrabi peeled and then cut into thin strips, either with a peeler, a mandolin or a sharp knife
1 large carrot peeled and then cut into thin strips, either with a peeler, a mandolin or a sharp knife
¼ large red cabbage shredded
1 lemon juiced
2 tablespoons olive oil
Sea salt and black pepper to taste
Handful flat leaf parsley finely chopped

Use a peeler or mandolin to cut your kohlrabi and carrot into very thin slices. Alternatively use a sharp knife and cut them as thin as you can. Place in a mixing bowl.
Shred ¼ piece of a large red cabbage thinly and add to the kohlrabi and carrot.
In a small jug or bowl mix together the juice of a lemon with 2 tbsp olive oil and season with a little sea salt and black pepper.
Pour over the salad. Add your chopped flatleaf parsley and toss to mix well.
Taste and add a little extra salt and pepper if needed.

Nutritional information is approximate and is intended as a guide only.