Kohlrabi, apple and green chilli slaw

Serve this crunchy slaw (right) with roast pork or in a sandwich.
Serve this crunchy slaw (right) with roast pork or in a sandwich. Photo: Edwina Pickles

We use kohlrabi instead of cabbage and mild green chilli to spice up this slaw. Kohlrabi tastes a little like a delicate, sweet cabbage, and is delicious cooked or raw. The skin and leaves can be eaten, so no need to peel them; we just cut off the tops and ends to make them easier to slice. Season the slaw just before serving, so the salt doesn't draw moisture out of the vegetables. You're after firm and crunchy, not wet and soggy.


1 kohlrabi

1 apple, cored

1 red onion, thinly sliced

4 tbsp mayonnaise

½ lime, zest and juice

handful each parsley and coriander leaves

1 green chilli, seeds removed and thinly sliced

salt and pepper


1. Top and tail the kohlrabi and apple then cut into matchsticks with a sharp knife or mandolin.

2. Throw all the ingredients into a large bowl, toss well and season to taste

Serve with: Roast pork. Try the Blue Ducks slow-cooked pork shoulder.