Kohlrabi, carrots and apples are transformed into noodles and smothered in a deliciously sweet and slightly tangy mayonnaise and Greek yoghurt dressing. This salad can be enjoyed as a side dish with anything meaty, or a main course if you fancy something light. So get your spiralizer out.
The other day I was wandering through my local market. As I was gazing at all the lovely fruit and veg (while trying to dodge the old ladies and their rogue killer shopping trolleys), I contemplated how much better the Mister and I could be doing with our diets. We don’t eat nearly enough healthy green stuff. So I thought I’d experiment with something new. What caught my eye was a stall with a mountain of very strange looking, purple-y, knobbly roots, with huge stalks coming out of them, and big green leaves. I knew the name in Greek (or thought I did; long story), but had no idea what it was in English until I googled it later on. Kohlrabi. Exotic sounding, isn’t it? I asked the lady at the stall how you would eat it, and she said the root can be boiled or eaten raw with some oil and lemon, and the leaves should be boiled (which is what Greek people do with most leafy greens). I, however, was more interested in the root. As soon as I heard raw, I thought that it would be a cool thing to spiralize. When I got home and read up on kohlrabi, I learned that the taste is reminiscent of cabbage. So of course coleslaw was going to be the way to go.
And so it was. I used a dressing I had tried recently, in which I replaced part of the mayonnaise with Greek yogurt, as well as some carrots and apple. The result was delish if I may say so myself. Creamy but not heavy, and nicely sweet. If you prefer more of a tang use less apple. Also, you might want to use the ribbon blade for the apple, as the thin noodle one worked for most of it but in some places made it mushy. This also has to do with the texture of the apple itself, obviously. If it’s an especially crunchy one you might be ok. When I next make this salad I will try a sharp green apple rather than the sweeter red variety. Just to see what happens. When will that be? When I next make this amazing pulled pork. Because wow, I think it would make an amazing combo.