Why haven’t the Brits jumped on the kohlrabi train?! Sure, its a tad out there as far as the pantheon of familiar vegetables, but trust me it’s worth a try. Part of the cabbage family, it tastes something like a sweet radish.Perfect for salads or slaws.

  • LEVEL: Easy
  • Prep: 10 min
  • Cook: None
  • SERVES: 2 (as a side)
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


2 whole kohlrabi, peeled
25g basil, roughly torn
1tbsp. mirin
1tbsp. truffle oil
2 tbsp. white wine vinegar
2tbsp. parmesan, grated
pinch sea salt (to taste)
pinch black pepper (to taste)


1. First, cut the kohlrabi into thin matchsticks and tip into a bowl. Add the basil.

2. Onto the dressing. ,Mix the remaining ingredients, including the parmesan. Pour over the kohlrabi and basil, and toss. Done.

3. Serve as a side, perfect with my Harissa Scallops & Celeriac Tahini Puree.