Kohlrabi, cabbage and spring herb slaw with pickled cumquats

Name: Kohlrabi, cabbage and spring herb slaw with pickled cumquats
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 green or purple kohlrabi, peeled; 150g savoy cabbage, thinly shaved using a mandoline; 4-6 cavolo nero leaves, finely chopped; 4-6 pickled cumquats, finely chopped; 2 tbs chopped chives; 1/2 firmly packed cup chervil leaves; 1/2 cup (60g) mixed sprouts; 1/4 cup (60ml) liquid from pickled cumquats or other pickles; 1 tsp Dijon mustard; 100ml olive oil

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by James Grant and Alex Elliott-Howery

The husband-and-wife team behind Cornersmith café

Jan 19, 2016

Add a little something extra to your spring slaw with some delicious pickled cumquats. Book extract from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliot-Howery and James Grant (Murdoch Books)

1 green or purple kohlrabi, peeled
150g savoy cabbage, thinly shaved using a mandoline
4-6 cavolo nero leaves, finely chopped
4-6 pickled cumquats, finely chopped
2 tbs chopped chives
1/2 firmly packed cup chervil leaves
1/2 cup (60g) mixed sprouts

Dressing

1/4 cup (60ml) liquid from pickled cumquats or other pickles
1 tsp Dijon mustard
100ml olive oil

Method

1.

For the dressing, combine pickling liquid, mustard and oil in a jar and season. Put the lid on and shake well to combine.
2.

Using a mandoline, thinly slice kohlrabi, then cut the slices into 5mm-wide strips.
3.

In a large bowl, combine kohlrabi, cabbage and cavolo nero. Add cumquats and three-quarters of the herbs. Pour over dressing, toss gently, and season.
4.

Serve on a platter, garnished with sprouts and remaining herbs.