Asian Kohlrabi Slaw
Ingredients
- 2 tbsp canola or vegetable oil
- 1 1/2 tbsp lime juice
- 1 1/2 tbsp rice wine vinegar
- 2 cloves garlic minced
- 2 tsp sugar
- 1 tsp grated fresh ginger
- 1 1/2 tsp sesame oil
- 1/4 tsp salt
- 3 cups thinly julienned kohlrabi about 3 large
- 2 cups shredded green cabbage
- 4 each green onions thinly sliced on an angle
- 1/3 cup cilantro leaves chopped and lightly packed
- 1 medium carrot grated
- 2 tbsp toasted sesame seeds
- 1 small jalapeño seeded, finely chopped
- 1 cup shredded purple cabbage
Servings: people
Instructions
- 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.
Recipe Notes
To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler. Â Cut bulb in half and lay flat. Â Slice thinly, then stack a few slices together and thinly slice into strips. Â Repeat with remaining kohlrabi and slices.
Makes approximately 6 cups of salad.
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