Kohlrabi Slaw
Kohlrabi Slaw
Author: April
I created this salad one day earlier in spring when I had hungry field hands coming in for lunch. If you don’t have access to pickled beets (or they just aren’t for you), try fresh sliced snap peas instead, and make a light dressing with 1 part grape seed oil to 2 parts vinegar. It must be good, as my crew devoured a double recipe and went on to pull a lot of weeds that afternoon!
Ingredients
1 kohlrabi
1 cup picked beets, drained
Seasoned Rice Wine Vinegar
2-3 TBSP Sesame Seeds
Instructions
Toast sesame seeds over med-low heat, toss or stir occasionally to keep from burning. Once you smell a nutty aroma and the seeds are brown, remove from heat.
Peel and cut kohlrabi into matchsticks. Mix with the pickled beets in a small bowl. Add a splash of vinegar (to taste). Top with hot sesame seeds and eat immediately.