K is for Kohlrabislaw

I was drawn towards an advert on ebay."Enormous Kohlrabi bulbs up to a foot in diameter! Sure fire state winner!" This belongs to the strange competitive world of giant vegetable growers. There is apparently a farmer in Alaska who has grown a Kohlrabi Gigante weighing in at over 96 pounds. Other smaller varieties of kohlrabi have regal names like the Kossack, the Grand Duke and the alluring Early Purple Vienna.
I took my modestly-sized kohlrabi, chopped off its green tendrils and peeled it. It has a mild taste and we discovered it makes good coleslaw. Freddie and Alexandra enjoyed the Kohlrabislaw, giving it 8 out of 10.
Kohlrabislaw
Serves 4 as a side dish

1 Kohlrabi, peeled
2 carrots
1 red apple
3 tbsp plain yoghurt
3 tbsp low-fat mayonnaise
4 tbsp raisins

Chop of the Kohlrabi stalks, peel the kohlrabi and grate it finely. Peel and grate the carrots. Core and then dice the red apple. Mix in the raisins. Add the yoghurt and mayonnaise and mix it up well. Serve.