Kohlrabi and Radish Slaw



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.