We use kohlrabi instead of cabbage and mild green chilli to spice up this slaw. Kohlrabi tastes a little like a delicate, sweet cabbage, and is delicious cooked or raw. The skin and leaves can be eaten, so no need to peel them; we just cut off the tops and ends to make them easier to slice. Season the slaw just before serving, so the salt doesn't draw moisture out of the vegetables. You're after firm and crunchy, not wet and soggy.