The kohlrabi and radishes are doing well in the polytunnel and as we have no carrots or cabbages yet I used them – with a little cavolo nero – to make some coleslaw last weekend.
I thinly sliced the radishes and cavolo nero and cut the kohlrabi into thin batons. Before mixing together I massaged a little lemon juice into the cavolo nero and then added some homemade mayonnaise.
We had it with pork burgers with more mayo, lettuce and pickles. No photos of these as it was already nearly 10pm and I had been working all day!