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

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

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 & coarsely grated
  • 2 spring onions, finely sliced
  • 2 tbsp parsley, chopped
  • 50g hazelnuts, toasted & skinned, chopped into halves or small pieces
  • Salt & pepper

Method

  1. Mix the cheese, lemon juice, crème fraîche, yogurt, oil and mustard together in a bowl.
  2. Season with salt and pepper.
  3. Add the kohlrabi, apple, onion and parsley.
  4. Toss together gently.
  5. Sprinkle over the nuts to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes