Kohlrabi slaw
Serves 4
– ½ savoy cabbage, shredded
– 125ml red wine vinegar
– 1 tbsp white sugar
– 1 heaped tsp salt flakes
– 1 kohlrabi, peeled and cut into a julienne – 4 watermelon radishes, thinly sliced – salt and pepper
– 100ml Greek yoghurt
– 50ml mayonnaise (Kewpie is fine)
– 1 tbsp white wine vinegar
– 1 shallot, very finely chopped
– 1 clove garlic, crushed
– 2 tbsp dill, chopped
– 1 tbsp parsley, chopped
– 1 tbsp chives, chopped
Arrange the shredded cabbage in a large serving bowl.
Place the vinegar and an equal amount of water in a medium saucepan with the sugar and salt. Bring to the boil, stirring to dissolve the salt and sugar. Add the kohlrabi and radish, remove from the heat and cool. Strain and add to the cabbage. Toss and season with salt and pepper.
To make the dressing, whisk the yoghurt, mayonnaise and vinegar together. Stir in the shallot and garlic followed by the some of the dill, parsley and chives.
Drizzle the dressing over and scatter with the remaining herbs.