Riverford Wicked Leeks
Asian kohlrabi slaw recipe image

Print Asian kohlrabi slaw

Bulbous kohlrabi (also known as cabbage turnip) has a lovely radishy crunch and a turnipy mildness that works beautifully in this zingy, bright and refreshing coleslaw. It stands up well as a packed lunch, or is an excellent accompaniment to a barbecue. This uses coconut cream so is a good one for vegans.


  • 1 kohlrabi, coarsely grated
  • 1 pepper, finely sliced
  • 1 chilli, deseeded & finely chopped
  • 2 spring onions, finely sliced
  • 3 tbsp coconut cream
  • 1 tbsp soy sauce
  • Juice of ½ lime, more to taste
  • 50g roasted rice (or chopped peanuts)
  • Small handful coriander leaves
  • 25g dried coconut shreds, toasted in a dry frying pan until golden (or use dessicated coconut)


  1. Toss the kohlrabi, pepper, chilli, onion and half the roasted rice and coriander leaves together in a large bowl.
  2. Mix together the coconut cream, soy and lime juice and toss with the veg to combine.
  3. Sprinkle with the rest of the rice, coconut and coriander to serve.

Cooks notes

Roasted rice adds crunch and nutty flavour. To make it, cover some jasmine rice with cold water and leave for 5 mins. Drain and lay on a non-stick baking sheet. Bake at 200˚C/Gas 6 for 20-30 mins until golden. Crush to a coarse powdery texture in a pestle and mortar, or blitz in a processor.
want to cook with fresh ingredients? try one of our award winning veg boxes