Shaved Kohlrabi Salad
Ingredients: (note – use organic whenever possible)
1 large kohlrabi, leaves removed
1 large carrot
2 T tahini
1 T unseasoned rice wine vinegar
3 T warm water
1/4 t ground coriander
1/4 t sea salt, or more, to taste
1 T sesame seeds, toasted
1 scallion, thinly sliced
Cut the kohlrabi into quarters and peel with a sharp knife. Scrub the carrot (no need to peel), and remove the ends. Using a mandoline or a handheld slicing blade, carefully shave the kohlrabi and the carrot into a large mixing bowl. Toss the vegetables together and set aside.
Using a small whisk or a fork, blend the tahini, rice wine vinegar, and warm water in a small bowl until smooth. The mixture may seize-up at first, but continue to stir until it becomes uniform and smooth. Add the coriander and sea salt. Stir to combine. Pour mixture over the kohlrabi and carrots, toss to coat the vegetables with the sauce. Cover and chill for an hour, if time allows.
Prior to serving, toast the sesame seeds in a small dry skillet. Toss the salad again, making sure that all of the vegetables are covered with the sauce. Taste for seasoning, adding more sea salt, if needed. Pour the salad into a serving bowl, top with the toasted sesame seeds and sliced scallions.
recipe yields 5-6 generous servings
sauce can be made in advance, cover and chill until ready to mix with the vegetables. once dressed, the salad will keep for 2 days in the refrigerator.
substitute thinly-sliced turnip or zucchini for the kohlrabi, if desired