Butter bean and kohlrabi salad
Kohlrabi is a popular vegetable in Eastern and Middle Europe, mainly used in soups and stews. It can also be eaten raw; its crispy and crunchy texture and sweet and peppery flavour make it ideal for slaw and other salads. This delicate butter bean and kohlrabi salad is perfect for lunch with sourdough bread or you can serve it as a side dish with pork, lamb or beef steak. I used purple kohlrabi for this recipe, but the normal pale green variety is also suitable.
Ingredients
Method
- Put the drained beans into a mixing bowl.
- Thinly slice the spring onions, then the radishes and add them to the beans.
- Peel and grate the kohlrabi and add this to the beans.
- Add the garlic, oil and vinegar, then season to taste.
- Mix well, and taste. Adjust the vinegar, oil or seasoning to your liking.
- Finally, fold in the fresh herbs, then serve.