I’ve been meaning to update my blog for ages but sadly it’s taken me sooo terribly long and I’m so very sorry! I promise it won’t be another six months before I update again! Things have been pretty hectic this summer what with multiple court cases and broken ankles (OK just one really) but now feel like things have finally settled down a bit so now can finally go back to doing what I love –that is sharing super-food ‘GREEN’ recipes with ya’ll!
Anyways I’m so grateful as I get an organic weekly vegbox from the lovely folks at Riverford and so I’m always keen on making new plant-based recipes with these fabulous veg. Getting this vegbox has really made me up my game as far as getting my veggies eaten before they go off by the next box! (That said I still have those pesky broad beans lying around; feel free to send ideas please!)
But enough of those bratty broad beans, this my friends is my recipe for a Kohlrabi slaw with carrots and savoy cabbage.
Now Kohlrabi is a tricky one…Not ever having been very much acquainted with it, I was like what do I do this? I’ve only had it once before at Deliciously Ella’s deli but was intrigued and knew I needed to incorporate into a daily dish. So how stoked was I when I received it not once but twice in a row in my box. And how perfect was a coleslaw to make use of this unique veg?This is an interesting vegetable from the cabbage family with a taste and texture somewhere between cabbage and broccoli stems. It can be eaten raw as well as cooked. The outside is pretty tough; I pretty much peeled it off and then shredded the softer part using a vegetable/cheese grater. It tastes a bit sweet too; almost like jicama if you’re familiar with that crunchy and delicious Mexican vegetable. I used to eat this loads growing up in California but honestly haven’t seen one in nearly 4 years of living in London.That said, I’m going to try to hunt one down this summer!
Anyways so here is my recipe for the Kohlrabi Koleslaw
3 carrots – shredded
1 Kohlrabi – shredded
1/2 cabbage (I used Savoy) tough to shred so I cut into thin strips
4 tablespoons of pickled purple sauerkraut – this adds a bit of prebiotic fermented gut goodness and also a bit of tang.
2 tablespoons of brown rice syrup (lower GI than other sweeteners)
2 tablespoons of Apple Cider Vinegar
3 tablespoons of vegan mayonaise
1/2 tsp. celery seeds
Add the syrup, ACV, mayo. Mix together –add more Brown rice syrup or ACV if you want it sweeter/more tart. Add celery seeds.
Stir in shredded veg. Let sit overnight.
We had ours with our sunday ‘roast’ dinner.