Rebecca’s recipes of the week: Cabbage and Kohlrabi Salad | Canalside Community Food

There isn’t kohlrabi in the share next week, but you may still have yours from this week’s share (especially as this is coming to you early this week).

What is a kohlrabi? What should you do with it? The answer is: put it in a cabbage and kohlrabi salad. Delicious and crunchy. Actually, the salad is pretty good without the kohlrabi too.

The recipe is from Yotam Ottolenghi, who has this to say about the kohlrabi: ‘People always ask me what to do with kohlrabi, an often unwanted child in the organic vegetable box. It seems too healthy, too weird, too German! In actual fact, this is a wonderful vegetable. When mixed with floury root vegetables you can use it in gratins; you can shallow-fry it in olive oil and serve with garlic and chives; and you can add it to an Oriental stir-fry. But in this salad I think I have found the absolute best use for a kohlrabi. It is wonderfully fresh-tasting, with a good lemony kick and some sharp sweetness.’

Cabbage and Kohlrabi Salad
Serves 4.

Ingredients
1 medium kohlrabi (about 240g)
½ white cabbage (about 240g)
1 large bunch of dill, roughly chopped (about 6 heaped tablespoons)
120g currants or dried whole sour cherries
grated zest of 1 lemon
90ml lemon juice
60ml olive oil
salt and pepper

Preparation
Peel the kohlrabi and cut into thin matchsticks.
Shred the cabbage into fine strips.
Combine all the ingredients in a bowl. Massage everything together for a few minutes to allow the flavours to meld. Use your hands to scrunch up the kohlrabi and cabbage a bit if you don’t like super-crunchy raw vegetables. This will make them a bit softer. Let the salad sit for at least 10 minutes.
Add salt and pepper to taste and serve.

(Recipe adapted from Yotam Ottolenghi, Plenty.)