Pic of Kohlrabi, apple and toasted hazelnut slaw, with blue cheese dressing

Kohlrabi, apple and toasted hazelnut slaw, with blue cheese dressing

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Salads

Kohlrabi, apple and toasted hazelnut slaw, with blue cheese dressing

Side Serves 4 10 min
Our kohlrabi season starts in May. Kohlrabi has a radish-like crunch and a turnipy mildness that's easily enjoyed, as in this salad of mild, nutty kohlrabi, sweet apple and crunchy toasted hazelnuts.

Ingredients

  • 50g blue cheese, crumbled (the soft Perl Las Blue we sell is good)
  • 1 tsp lemon juice
  • 2 tbsp crème fraîche
  • 2 tbsp yoghurt
  • 2 tbsp olive oil
  • ½ tsp Dijon mustard
  • 1 large kohlrabi, coarsely grated
  • 1 large apple, peeled and coarsely grated
  • 2 spring onions, finely sliced
  • 2 tbsp parsley, chopped
  • 50g hazelnuts, toasted and skinned, chopped into halves or small pieces
  • salt and pepper
Image of Kohlrabi, apple and toasted hazelnut slaw, with blue cheese dressing

Method

Prep time: 10 min

  • Step 1

    Mix the cheese, lemon juice, crème fraîche, yogurt, oil and mustard together in a bowl.

  • Step 2

    Season with salt and pepper.

  • Step 3

    Add the kohlrabi, apple, onion and parsley.

  • Step 4

    Toss together gently.

  • Step 5

    Sprinkle over the nuts to serve.

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