I’m very late to the kefir party, but since it’s become a fridge staple I seem to use it in, on and with anything from baking to smoothies to drizzling on basically everything. And it pairs particularly well with this winter slaw that featured on this year’s Thanksgiving table.
For the Slaw
- 1/2 small red cabbage
- 1 fennel bulb
- 1 medium kohlrabi
- 2 spring onions, thinly sliced
- a few radishes thinly sliced
- chives
- 50g rocket leaves (optional)
- Kefir Miso Dressing
- Cut the red cabbage and fennel in half lengths wise and slice either on a mandoline, with a sharp knife or with the slicing blade on a magimix. Make sure you cut the red cabbage first and place it in the bottom of the bowl, separate from everything else so that the colour does not bleed into everything else. Slice the fennel. Cut the kohlrabi into matchsticks and slice the spring onions and chives.
- Put all the remaining sliced vegetables in a bowl on top of the red cabbage, reserving a few extra chives for garnish.
- Leave covered until ready to dress.
- Sprinkle an extra pinch of salt over the slaw before generously drizzling with dressing 10-15 minutes before serving and top with the reserved chives.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
