We have been eating this salad a lot recently as I managed to grow some kohlrabi and we have quite a few cabbages. We have eaten it with wonderful sausages (made by our friend Pete) and with pan-fried salmon and on its own. it is loosely inspired by a recipe by Ottolenghi from Plenty (99), but some things have been changed to take account of what I had in the garden and the cupboard. It is delicious – try it.
Ingredients: about half a red cabbage; one kohlrabi; handful of dried cranberries; one lemon; olive oil; mint; salt and pepper. Shred the cabbage and put in a bowl. Peel and then chop the kohlrabi into matchsticks – add to bowl. Grate the zest of the lemon into the bowl. Add the cranberries and finely chopped mint. Season. Add olive oil and lemon juice to taste. Mix and eat. It keeps well for a day or so.