I made this on a whim with kohlrabi we got in our first installment of this year’s CSA. A trick of mine for making nice uniform julienned style slices for the carrots and kohlrabi is to cut them into 2 inch pieces and then stack them in the top of the food processor with the grater attachment on. By stacking them lengthwise they grate the long way and result in a more julienned style. I hope that makes some sense!
Anyway, this salad was great the first night we had it and actually improved after sitting in the fridge. It was well received by my family and the people we shared it with.
- 2-3 carrots
- 2-3 kohlrabi
- 1-2 green onions (if you have them)
- 2 tbsp sesame oil
- 1-2 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2-3 tbsp honey (really just add honey until you reach your desired level of sweetness)
- 1-2 tbsp. mayonnaise
- ¼ cup sesame seeds (toast these lightly in a dry pan)
- Trim the stems off the kohlrabi and then julienne it (see notes above about using a food processor to do this). Julienne the carrots and dice the green onions. You can also include a few of the smaller leaves from the kohlrabi. Toss the veggies together with a few generous sprinkles of salt. Let the veggies sit in a bowl in the fridge for an hour or two and then drain any liquid from the bowl.
- Make the dressing by mixing together the wet ingredients and toss this with the veggies and the toasted sesame seeds. Serve right away or refrigerate until needed.