So Spring has finally turned up in dear old England, but it’s got its summer hat on. The unthinkable has happened and we’re actually having nice weather over the May bank holiday weekend. Some might even say it’s a miracle. Was it worth all the snow though? I’m going with yes! Consequently some of us have been cracking out BBQs for the first time this year. I feel there’s been some major grilling going on this weekend up and down our fair country. I give you, therefore, a cheeky little coleslaw accompaniment filled with delicious raw veggies. Good for the actual vegetarians and also the meat-eaters to give them some nutrient balance! I like this coleslaw for two reasons – one it has apple in it, and I LOVE apple in salads and so do the kids usually. It broadens the appeal in my opinion. Secondly, no one really knows what to do with a kholrabi, yet they are so easy to grow they turn up in vegetable boxes here until they’re coming out of your ears. You can never have too many kholrabi recipes in my opinion, just to keep up with the supply of them. You can also make this a couple of hours ahead and chill until it is needed which is handy if you’re wrestling other things on the actual BBQ.
Kholrabi and apple coleslaw
Prep time 10 minutes Cook time 0 minutes Makes 4 adult servings
- 1 kholrabi, peeled and sliced into thin sticks
- 2 dessert apples, cored and sliced thinly
- 2 carrots, scrubbed and sliced into thin ribbons
- 2 spring onions, peeled and sliced thinly
- 2 heaped tbsp good quality mayonnaise, or vegan equivalent
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- salt and pepper
Prepare all your vegetables and fruit and combine in a large bowl. In a small bowl whisk together the mayonnaise, lemon juice and mustard. Season this to your preference. Pour over the mixed fruit and vegetables and stir well to combine. Chill until serving time.