A deliciously simple salad bursting with flavour that takes just 10 minutes to make. Add lightly toasted cashews or pinenuts, vary the cheese (goat’s or sheep’s feta works fine), and sprinkle with chopped parsley, chervil or torn basil for more tastes of summer.
Kohlrabi is a member of the cabbage family. It is really a stem swollen into a ball and comes in two colours, pale greeny white or vibrant purple. It is known as an excellent blood and kidney cleanser. As it helps stabilise blood sugars it is useful for hypoglycaemia and diabetes. Like its cabbage relatives it has anti-cancer properties. Kohlrabi is an execellent source of vitamin C and potassium, also high in fibre and low in calories.
Kohlrabi tastes somewhere betwen turnip, radish, horseradish and celeriac, and is eaten raw or cooked. It is good when grated, julienned or sliced into salads. When cooked it has a creamy texture and tastes more like turnip.