Seasonal Recipes

Kohlrabi & Fennel Slaw with Hazelnuts

For the slaw
500 grams green cabbage or fennel, thinly sliced
500 grams kohlrabi, peeled, quartered, and thinly sliced
2 stalks celery, thinly sliced on the diagonal
1 medium green apple, peeled, cored, and thinly sliced
1/2 cup fresh mint, roughly chopped
1/2 cup fresh chervil* (if you can’t find chervil, substitute flat-leaf parsley leaves or fennel fronds), roughly chopped
3/4 cup roasted and peeled hazelnuts, chopped
For the dressing
1 teaspoon English mustard
1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons crème fraîche or natural yoghurt
1 tablespoon poppy seeds
Sea salt and freshly ground black pepper
Prep the slaw
1. Place the cabbage, kohlrabi, celery, apple, mint, chervil, and hazelnuts in a large bowl and toss to combine.

Make the dressing
2. Dump the mustard, vinegar, olive oil, maple syrup, crème fraîche, poppy seeds, salt, and pepper in a bowl and whisk to combine or place everything in a Mason jar, screw the lid on, and shake to emulsify. Adjust the seasoning to taste.

Assemble the kohlrabi slaw
3. Add the dressing to the slaw and toss to coat all of the ingredients before serving. Serve immediately or cover and refrigerate for up to 2 days.