Homemade Kohl-Slaw

We are always looking for new and interesting ways to use our Kiwi and Kom-Kom Knives and so as our summer vegetables are starting to ripen, we are trying some interesting recipes. For example, what to do with a Kohlrabi, an interesting member of the cabbage family.

What is a kohlrabi anyway?

They are probably not something that you will come across in the aisles of most UK supermarkets but they are available from specialist greengrocers or can be grown at home or on an allotment. The Kohlrabi, also known as German turnip, is related to cabbage, broccoli, cauliflower, kale, Brussels sprouts (not too close), collard greens, Savoy cabbage, and gai lan.  It is a bulb-shaped vegetable with a crisp, crunchy texture that is reminiscent of broccoli stalk.  All of the parts of the plant are edible, however we will only be using the bulb part in this recipe.

Kohlrabi Remoulade or Kohl-slaw.

First use your favourite small paring knife to cut off the large leaves. We love the Kiwi Brand No. 512 - (5" Paring Knife Plastic Handle - chopchopchop.co.uk) which is a perfect choice for this type of work.

Then use a vegetable peeler to peel your kohlrabi. Both the Kiwi Brand Pro Peeler - No. 217 (Pro-Peeler - chopchopchop.co.uk) or the Kom Kom Miracle Multipurpose peeler (Pro-Peeler - chopchopchop.co.uk) - No. 017 with their razor sharp blades, are both perfect for this task. 

Next using either a Kiwi Brand Pro Slicer (Pro-Slicer - chopchopchop.co.uk) No. 218 or a Kom-Kom miracle multipurpose zigzag slicer (Miracle Multipurpose Zigzag Slicer - chopchopchop.co.uk) to shred the kohlrabi in to matchstick sized pieces, then do the same with a carrot and mix well in a bowl with some mayonnaise, crème fraîche and small amount of Dijon mustard to taste.

Mix well and season with sea salt and freshly ground pepper.

Other ingredients that can be added to taste are finely chopped gherkin and capers and some chopped anchovy (less salt is required with this and it is not to everyone's taste).  Alternatively add some chilli to give it a spicy kick.

The Kohlrabi can be substituted for celeriac for a classic celeriac remoulade.

Recently we have recently had to increase some of the prices across the site, as all of our expenses have increased this year.  However we have tried to keep the increases to a minimum and for now the shipping costs will remain the same, despite Royal Mail having to increase their prices due to the rising fuel costs.