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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin butter beans drained
  • 3 salad onions
  • 1 garlic clove minced
  • 4 radishes
  • ½ medium kohlrabi roughly grated
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • Salt & pepper
  • 2 Tbsp chopped coriander or parsley leaves

Method
 

  1. Put the drained beans into a mixing bowl.
  2. Thinly slice the spring onions, then the radishes and add them to the beans.
  3. Peel and grate the kohlrabi and add this to the beans.
  4. Add the garlic, oil and vinegar, then season to taste.
  5. Mix well, and taste. Adjust the vinegar, oil or seasoning to your liking.
  6. Finally, fold in the fresh herbs, then serve.