Kohlrabi is a crunchy veggie with a delicate flavour that can be eaten raw or lightly cooked (steamed or fried). Being a brassica, it's in the same family as cabbage and broccoli and its taste is reminiscent of both. In this spring version of coleslaw, mild kohlrabi pairs with the slight bite of raw radishes in a vinegary dressing enhanced by honey, sesame and ginger flavours.
2 kohlrabi, peeled and either julienned or coarsely grated
5 small-to-medium radishes, either julienned or coarsely grated
3/4 cup crushed unsalted peanuts
(optional) 1 bunch scallions, chopped
2 tbsp tamari or soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp lemon juice
1/4 tsp salt
1 tsp honey
1 tsp minced ginger
1) Peel and then grate kohlrabi with coarsest setting. You can also cut into matchsticks with a sharp knife or a mandoline.
2) Grate (or cut) radishes in the same way and add to the kohlrabi.
3) Mix dressing ingredients together thoroughly and pour onto salad.
4) Mix in peanuts and serve immediately.