In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler. Cut bulb in half and lay flat. Slice thinly, then stack a few slices together and thinly slice into strips. Repeat with remaining kohlrabi and slices.
In a large bowl toss together cabbage, jicama, and green onion. Set aside.
Using a mini food processor or blender puree together avocado, sour cream, mayonnaise, lime juice, lime zest, onion powder, salt and pepper until smooth. Add cilantro and pulse until cilantro is coarsely chopped and combined.
Combine shredded cabbage mixture with just enough dressing to coat the salad well. Serve immediately.
Add dressing to salad just before serving to maintain optimum freshness and crunch. Save any additional dressing to drizzle over tacos or spread on your favourite sandwich or hamburger.
Peel and core pineapple. Chop pineapple along with the tomatoes, red onion, and cucumber into 1/4 inch dice. Set aside together in a large bowl.
Cut jalapeño peppers in half lengthwise and scrape out seeds, finely chop into 1/8 inch dice. Add to bowl. Coarsely chop cilantro and add to bowl.
Cut limes in half and squeeze juice over mixture. Sprinkle with salt and stir to combine. Serve immediately with lime tortilla chips.
Resting the salsa for an hour will allow the lime juice to cut the bite in the jalapeño and red onion. It is strongly recommended to cut all ingredients by hand to retain the fresh appearance and prevent over processing the ingredients.
Recipe Source: Inspired by The Pampered Chef Pineapple Salsa