Kohlrabi and Apple Coleslaw with Toasted Pine Nuts

5th October 2020

A modern take on the classic slaw. This one is great served as a side dish, or alongside cold meats. It's been made simply with shop-bough mayonnaise, but you could also use a French remoulade style dressing for a more complex flavour. The pine nuts at a welcome crunch. Ideally leave the skin on both the kholrabi and the apple, so you get specks of colour running through the dish.

Serves 2

1-2 medium sized purple kholrabi, grated or sliced into matchsticks
1 apple, grated or sliced into matchsticks
Squeeze lemon juice
Large dollop of mayonnaise
Handful of parsley, finely chopped
1 tablespoon of toasted pine nuts
Sea salt and black pepper

Mix the chopped veg with the lemon juice, enough mayonnaise so that everything is lightly coated and then season with salt and pepper. Stir through the parsley, and then finish with the toasted pine nuts.