Ingredients

Method

• 1 bunch kale, washed and thinly sliced
• 1⁄2 cup orange juice
• 4 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 4 T white wine vinegar
• 1 T wholegrain mustard
• 1 t fresh ginger, grated
• 100 g mayonnaise
• 1 small kohlrabi, thinly sliced
• 2 large oranges, segmented
• 1 T sesame seeds, toasted

Method

Ingredients

1. Using your hands, squeeze or massage the kale to soften it and help it to absorb the dressing.

2. To make the dressing, combine the orange juice, olive oil, salt and pepper, vinegar, mustard, ginger and mayonnaise in a large bowl. Add the kale, kohlrabi and orange segments and toss together well. Scatter over the sesame seeds and serve.

Cook's note: If you can’t find kohlrabi, use radishes, which are also part of the brassica family.

Find more coleslaw recipes here. 

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana 
Food assistant: Thalia Pillay