Winter ‘Slaw Recipe

This vibrant kohlrabi slaw is a fresh, crunchy twist on a classic salad, bringing together earthy beetroot, sweet carrot, and the subtle pepperiness of kohlrabi. Tossed in a tangy yogurt dressing and topped with herbs and toasted seeds, it’s light yet satisfying. Perfect as a side dish, in wraps, or alongside roasted mains, this colourful slaw adds brightness to any meal.

Ingredients:

• 1 medium kohlrabi, peeled and grated (or cut into fine matchsticks)
  
• 2 medium carrots, peeled and grated
  
• 1 medium raw beetroot, peeled and grated
  
• ½ small red onion, very finely sliced
  
• A small bunch of fresh parsley or dill, chopped
  
• 2 tbsp toasted seeds (sunflower, pumpkin, or sesame)

Dressing:

• 3 tbsp Greek yogurt
  
• 1 tbsp mayonnaise (optional)
  
• 1 tbsp apple cider vinegar or lemon juice
  
• 1 tsp wholegrain mustard
  
• 1 tsp honey (or maple syrup)
  
• Salt & freshly ground black pepper, to taste

Method:

1. In a large bowl, combine the grated kohlrabi, carrot, beetroot, and onion.
   
2. In a small bowl or jar, whisk together the yogurt, mayo, vinegar/lemon, mustard, and honey. Season generously with salt and pepper.
   
3. Pour the dressing over the vegetables and toss well until everything is evenly coated.
   
4. Scatter over the chopped herbs and toasted seeds just before serving.

Serving suggestions:

• Pair with roasted meats or grilled halloumi.
  
• Pile into sandwiches or wraps for crunch.
  
• Serve as a fresh contrast to hearty winter stews.