Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A crisp, refreshing German slaw of shredded kohlrabi in a tangy crème fraîche, mustard and chive dressing.
Side dish. Good with bratwurst, schnitzel-style pork or roast chicken. Find a main
Equipment: Box grater or mandoline, large bowl
Measures and names
Ingredients
- 2 kohlrabi, about 500 g, peeled and cut into matchsticks or coarsely grated
- 3 tbsp crème fraîche
- 1 tbsp cider vinegar
- 1 tsp German or Dijon mustard
- 1 tbsp chives, snipped
- Salt and black pepper
Optional extras
- ½ tsp caraway seeds, lightly toasted
Method
- Whisk the crème fraîche, vinegar and mustard in a large bowl with a good pinch of salt and pepper.
- Add the kohlrabi and toss until well coated.
- Stir in the chives and caraway seeds if using.
- Leave for 10 minutes for the flavours to mingle, then taste, adjust the seasoning and serve.
Swaps and tips
Dress it no more than an hour before serving to keep it crunchy. Undressed shredded kohlrabi keeps for 2 days in the fridge.
Easy variations
- Add a few finely sliced radishes
- Swap the chives for dill
- Use soured cream instead of crème fraîche
- Add a little finely shredded white cabbage
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 5 g | 3 g | 5 g | 70 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
