Kohlrabi Slaw with Sesame Vinaigrette
After chewing on a few pieces, and contemplating its personality, I thought it would match well with raw carrot which is sweeter but also more fibrous.
This recipe is adapted from Daphne Randall’s Edible Tulip salad blog. We’re constantly adding her creative salad recipes to her blog on our site – check them out.
Kohlrabi Slaw with Sesame Vinaigrette
Serves
Serves 2–4
Type
Salad
Ingredients
Slaw
- 2 raw kohlrabies, peeled and grated
- 2 raw carrots, peeled and grated
- 2 tbsp fresh cilantro, or mint, or basil (or combination), finely chopped
- Sea salt
Vinaigrette
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 green onion, chopped, including greens
- 3 tbsp rice vinegar
- 1 tsp soy sauce
- 4½ tsp toasted sesame oil
- ½ tsp chili oil (or ½ tsp dried chili flakes)
Instructions
- Toss kohlrabi, carrots and herbs in a salad bowl. Add salt.
- Whisk together garlic, ginger, green onion, vinegar, soy sauce, sesame oil and chili oil. Pour over vegetables.
- Mix well and serve.