Tuesday, 26 November 2013

'Mooli'-vous? Great for coleslaw (but not for soup)

Recently, our veg box has revealed mooli. 3 weeks on the trot. 

Doesn't look so offensive surrounded by other veg, does it??

If you haven't come across this before, it's a big white radish. The mooli certainly didn't do very well when veg were getting their good looks - especially obvious when the same box of veg contained the peacock of the vegetable world - the romanesco cauliflower, fractals and all. Flavourwise, well, the mooli is similar in flavour to the radish we all know and love in the UK, although not as fiery. If I was being cruel, I'd say that on balance, the mooli hasn't got a huge amount going for it.

I wasn't inspired, I have to say. 

The first week, I gave it a good stiff ignoring.

Another one arrived the following week, and I decided I had to do something with them. With all the optimism I could muster, I turned them into soup, along with a small turnip I'd forgotten about, and a bowl of left-over cooked cavolo nero kale leaves that needed eating up.

We'll draw a veil over the results of that particular experiment, shall we? 

The best Pink could come up with was "It's horrifying, Mummy" (she really said that). The Husband and I managed to force down a bowlful, but really, Pink was pretty close to the mark. It's safe to say that mooli and turnip soup won't be reappearing on the menu anytime soon in the Recipe Junkie household.

My heart sank when yet another mooli turned up the following week. I get my box from a local organic smallholder, and the option to pick and choose what you might or might not prefer in your box isn't really there as it is in some of the larger box schemes.

Determined to do something with it, I used half a delicious savoy cabbage and some of the carrots to put together a coleslaw to accompany Blue's chosen birthday tea of steak & chips. You'll be pleased to hear that the coleslaw went down much better than the soup. I made a dressing which included some horseradish - as a nod to the steak - and thinned it down with soy and rice vinegar, echoing the Asian origins of the mooli. 

All in all a much fresher option than some of the gloopier coleslaw dressings you can get, and, as I say, it all went down very well.

Veg box Coleslaw

serves 4-6 depending on age & appetite

1/2 savoy cabbage, finely shredded
3 medium-large carrots, washed (and peeled if necessary) and grated
1 mooli, washed (peeled if necessary) and grated
1 medium onion, peeled and finely sliced
3 rounded dessert spoons of mayonnaise
2 rounded teaspoons of hot horseradish sauce
light soy sauce - to taste
brown rice vinegar - to taste
freshly ground salt & pepper to taste

Combine the grated and shredded veg in a bowl or dish.

Mix together the mayo and horseradish, then add a good splash of soy and of vinegar, adjusting to taste and to make a consistency that will be easy to mix through the veg.

Stir the sauce through the veg, along with some salt and pepper if necessary.

Serve. Steak & chips optional.


  1. I'm quite surprised to see mooli in a veg box three times in a row. After all, in this hemisphere at least, it isn't the most versatile of veg. I've used it in stir fries, in which it was OK. Ish.

    1. Yes I was too - it was bad enough getting it twice in a row...

  2. It sounds perfect for coleslaw, but not much else! :D


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