Kohlrabi and Apple Coleslaw with Toasted Pine Nuts

A modern take on the classic slaw. It’s been made simply with shop-bought mayonnaise, but you could also use a French remoulade style dressing for a more complex flavour. The pine nuts at a welcome crunch. Ideally leave the skin on both the kohlrabi and the apple, so you get specks of colour running through the dish.

Serves 2


  • 1-2 medium sized purple kohlrabi, grated or sliced into matchsticks
  • 1 apple, grated or sliced into matchsticks
  • Squeeze lemon juice
  • Large dollop of mayonnaise
  • Handful of parsley, finely chopped
  • 1 tablespoon of toasted pine nuts
  • Sea salt and black pepper

Mix the chopped veg with the lemon juice, enough mayonnaise so that everything is lightly coated and then season with salt and pepper. Stir through the parsley, and then finish with the toasted pine nuts.