Recipe adapted from

Makes 6 servings


  • 2 whole kohlrabi, peeled
  • Head of spring greens, finely shredded
  • 2 bunches spring onions, very finely shredded
  • Small bunch radishes, quartered
  • Juice of 1/2 lemon
  • 1-2 teaspoons sea salt

For the dressing

  • 6 oz mayonnaise
  • 3.5 Tablespoon grated horseradish, fresh or from a jar
  • 2 heaped teaspoons cracked black pepper


  • Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.

  • Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.