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

  1. 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.

  2. 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.

 

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Refrigerator Pickled Beets