Kohlrabi and Carrot Slaw
Coleslaw with a crisp edge
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15 Minutes
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Serves 6
15 mins
Serves 4
What you'll need…
- 1 spring green
- 1-2 lemons
- 3-4 tablespoons extra virgin olive oil
- Sea salt
- Black pepper
The method
1
Finely grate the zest of the lemon(s) and place into a sealable container.
2
Squeeze the juice of the lemons into the container, making sure to catch any seeds.
3
Add in the extra virgin olive oil and season with salt and pepper before sealing and shaking the container until everything is combined.
4
Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your spring greens.
5
Bring a pot of water to the boil and cut the spring greens in half before finely slicing them.
6
Once the water is boiling, carefully add the spring greens and cook for 3 to 4 minutes, or until tender but still bright green in colour.
7
Once cooked, drain the spring greens, steam dry for a minute, then tip back into the pan.
8
Drizzle over the dressing whilst the spring greens are still hot and serve straight away. Enjoy!
Recipe from Jamie Oliver
