- 1 garlic clove
- 1 lime
- A handful of coriander
- 1 tbsp brown rice vinegar
- 1 tbsp demerara sugar
- 2 shallots
- 1 chilli
- 2 carrots
- 250g cherry tomatoes
- 1 green kohlrabi
- 1 purple kohlrabi
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Peel the garlic and crush or finely grate it into a bowl. Finely grate in the lime zest and squeeze in the juice. Separate the coriander stalks and leaves (save the leaves for later). Finely chop the coriander stalks and slide them into the bowl. Stir in 1 tbsp each brown rice vinegar, Demerara sugar and olive oil. Add a little salt and pepper, whisk into a dressing and set aside.
- 2.
Peel the shallots and thinly slice them. Halve the chilli, flicking out the seeds and white pith if you prefer less heat, and finely slice it. Peel the carrots, and use the peeler to shave them into ribbons. When you get down to the cores, finely slice them. Halve the cherry tomatoes. Pop everything into a large salad bowl.
- 3.
Pull the leaves and stalks off both the kohlrabi. Halve the main bulbs and slice them very finely into matchsticks. Finely shred the leaves and stalks. Add to the salad bowl with the other veg.
- 4.
Drizzle the dressing over the salad and toss gently to coat. Divide the salad between a couple of plates and serve with the coriander leaves scattered over the top.
- Tip
Keeping up with kohl rabi
Organic kohlrabi isn’t just out of this world because it looks a bit like an alien, it’s also a stellar addition to salads when grated in raw. With their subtly sweet flavour, they add an interesting dimension to your gratins and bakes too. These knobbly beauties are really rather versatile and easy to use once you get to know them.
