Cabbage and kohlrabi salad
By Catherine Lee, 01 July 2012 –
1 medium kohlrabi (240g), peeled and julienned
½ white cabbage (240g), thinly sliced
large bunch of dill, roughly chopped (6 heaped tbsp)
120g dried whole sour cherries
grated zest and juice of 1 lemon
1 tbsp apple cider vinegar
1 tbsp olive oil
1 garlic clove, crushed
40g alfalfa sprouts
salt & white pepper
Mix together the chopped cabbage, kohlrabi, dill, cherries, lemon zest and juice, vinegar, oil and garlic. Massage everything together for a few minutes to allow the flavours to meld and to soften the cabbage and cherries. Let the salad sit for 10 minutes. Add the sprouts, salt and pepper, and adjust to taste. Garnish with reserved sprouts and serve at room temperature.
Yotam Ottolenghi