2 Small kohlrabi bulbs, julienned, and thinly sliced leaves
3-5 Radishes, julienned
1 Large spring onion, chopped
1 Clove of garlic, peeled and minced
1 Sprig of fresh dill, minced
1 Tsp brown mustard seeds
2 Tsp good quality all-natural apple cider vinegar
Juice from 1/2 lemon
1 Tsp white truffle oil
Sea salt & black pepper to taste
This recipe is quick and easy if you have a good mandoline slicer or food processor with a julienne blade. You can also use a cheese grater, but the texture will be less crunchy.
To slice the kohlrabi leaves thinly, start by removing the stem and rib from the leaves. Lay the leaves flat in a stack, then roll lengthwise into a log shape. Slice across the roll of leaves, making spaghetti-thin swirls. You can chop again to shorten the strands of leaves if you like.
Mix all ingredients in a large bowl. Season to taste. Serve immediately, or refrigerate for a few hours if you want a softer, wilted texture. This slaw is delicious served with grilled fish.