Monday, 8 August 2016

Kohlrabi Slaw

Sharp eyes may catch that this is basically my recipe for Tartar Sauce, expanded into a salad. And nothing wrong with that! Yes, I would serve it with fish but in this case it made an excellent accompaniment to hamburgers. It's a good all around summer slaw, and it should keep in the fridge for several days too.

4 to 6 servings
15 minutes prep time

Kohlrabi Slaw

Make the Dressing:
1/3 cup mayonnaise (light is fine)
3 tablespoons dill pickle brine
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt & freshly ground black pepper to taste
a squeeze of lemon juice, if available

Whisk all the ingredients in a smallish salad or mixing bowl.
Make the Salad:
1 medium kohlrabi, "bulb" only
1 medium carrot
1 large dill pickle
1/4 cup chopped parsley
2 sprigs fresh dill

Peel and grate the kohlrabi. Peel and grate the carrot. Finely chop the dill pickle. Wash and dry the parsley and dill, and chop them finely. Mix them into the salad dressing in the bowl.

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