Beetroot, Carrot and Kohlrabi Slaw

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Serves:  2

Preparation: 45 minutes

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This is a recipe by Nigel Slater 

Ingredients:

• 125g beetroot, coarsely grated (or celeriac)

• 125g carrot, coarsely grated

• 125g kohlrabi, coarsely grated

• 1 apple, coarsely grated

• 200g crisp white or red cabbage

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Topping:

• Smoked almonds

• handful of mixed seeds

• Handful of pumpkin seeds

• Crispy bacon (optional)

For the Herb Mayonnaises:

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• 4 tablespoons plain yogurt

• 4 tablespoons mayonnaise

• Seasoning

• 1 teaspoon Miso paste (but omit mint) - optional

• 1 tablespoon curry paste (optional)

• 2 tablespoons coriander

• 2 tablespoons mint

• A good squeeze of blood orange or lemon juice.

1. Peel 125g each of beetroot, carrot and kohlrabi. Shred them using a coarse grater, then mix together in a large bowl.
    

2. Finely slice 200g of crisp white or red cabbage and add to the bowl.
    

3. For the herb mayonnaise, mix together 4 tbsp of plain yoghurt with the same amount of mayonnaise and season with salt and pepper.
    

4. Finely chop 2 tbsp each of coriander leaves and mint, then stir them into the dressing along with a good squeeze of blood orange or lemon juice.
    

5. Toss the dressing and shredded vegetables together until well combined, then scatter with a handful of sprouted seeds (radish, mung, sunflower, etc) and the pieces of crisp bacon. Serves 2. Ready in 45 minutes
    

6.  I can recommend smoked almonds as an alternative to the bacon. The hickory-smoked variety are particularly additive. I pick them up in wholefood stores.
    

7.  You could stir a tbsp of curry paste into the mayonnaise if you wish, or a tsp of miso (in which case omit the mint).
    

8.  Celeriac is an alternative to the beetroot, but I recommend keeping the carrot in there for a hint of sweetness.
    

9.  I also like adding a coarsely grated apple to this, too – it works particularly well with a curried mayonnaise.