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.

May 16, 2013 | | Back Issues | Blogs | Edible Tulip | Food | FOOD Spring – Summer 2013 | Recipes | Salads

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

Recipe submitted by: Daphne Randall ( Visit Website )

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

  1. Toss kohlrabi, carrots and herbs in a salad bowl. Add salt.
  2. Whisk together garlic, ginger, green onion, vinegar, soy sauce, sesame oil and chili oil. Pour over vegetables.
  3. Mix well and serve.

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