Summer Slaw

Beetroot & Kohlrabi… & everything crunchy

Nothing says summer dining like fresh crunchy vegetables in a delicious dressing with lots of fresh herbs… the Slaw!

A slaw is simply shredded raw vegetables, in a well-seasoned dressing finished with plenty of fresh herbs. Summer is the perfect time to experiment with a plethora of produce, but there are two that stand out from the crowd. Beetroot and Kohlrabi, visually dramatic with a flavour to match and sublime textural contrast.

Beetroot delivers an earthy flavour and robust texture that is perfectly balanced by the floral character and juicy crisp texture of kohlrabi.

Both share an affinity for spices, as well as being adept at blending with other vegetables, making this slaw combination both delicious on its own and a great foundation for culinary creativity. 

This is the time to throw away formal recipes and cook with the senses, it is hard to go wrong!

Ingredients:
whole raw beetroot
whole raw kohlrabi
apple cider vinegar
honey
quality rapeseed oil
cumin seeds
caraway seeds
dill
mint
salt & pepper

Taking equal quantities of both vegetables, peel and remove any tough roots and shoots. Over a large bowl, shred or grate the prepared vegetables and mix well. 

Drizzle with raw apple cider vinegar, just enough to lightly coat. I often think if it in terms of rainfall, aim for that misty rain that gets you wet without really noticing it! Mix well and add just enough honey to combat the acidity, start with a teaspoon per vegetable pair and give it a taste. The natural sugars will either be enough, if not add a little more honey. 

Loosen everything up with a drizzle of rapeseed oil, just enough to lightly coat and emulsify with the vinegar leaving a sheen to the surface of the shredded vegetables. Leave this to sit.

Toast the whole cumin and caraway seeds in a dry pan over a medium heat. Begin with a pinch of each per vegetable pair, a little more if you like the idea of spices. Once a strong aroma begins to fill the air the spices are awake, add directly to the vegetables and mix well. 

Chop the fresh herbs roughly and add to the slaw, the quantity is a matter of taste. Much of the flavour is stored in the stalks and stems of herbs so chop those as well, only discarding the woody base right by the root. 

Season with salt and pepper according to taste and that’s it. Serve immediately or let the vegetable marinade in the fridge overnight, releasing their juice and soaking up all that flavour. 

A dollop of yoghurt, crème fraiche or even mayonnaise is delicious, but not necessary, this slaw is great as it is. 

Experiment by adding other vegetables to this. Radish, fresh peas, finely sliced courgette or the classics… cabbage and carrot. Let you culinary creativity loose and enjoy the summer produce. 

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer