Note in the recipe that I use toasted sesame oil, not the hot chili sesame oil – although if you like fiery foods, that would probably work.
Kohlrabi Slaw
Serves 42 kohlrabi, bulbs only, peeled
2 tablespoons canola oil
1 teaspoon sesame oil (toasted variety)
1 lime, zested and juiced
2 scallions, chopped
1 tablespoon mint, minced
salt and pepper, to tasteShred kohlrabi bulbs on a box grater then toss with remaining ingredients. Add salt and pepper to taste. Let stand at least 15 minutes before serving for flavors to meld.