Kohlrabi And Carrot Salad With Peanut Dressing
serves 2-4
Thinly sliced, raw kohlrabi pairs beautifully with thinly sliced carrots. Peanut butter and sesame oil accentuate the kohlrabi's inherent nutty flavor. Lemon juice cuts the richness of the peanut oil and peanut butter. Feel free to dig in right after you make this salad, but the kohlrabi and carrot soften after couple of hours in the fridge.
2 medium kohlrabi, peeled and thinly sliced
3 medium carrots, peeled and thinly sliced
3 green onions, green part only, thinly sliced
1 tablespoon creamy peanut butter
3 tablespoons rice wine vinegar
1 teaspoon fresh lemon juice
2 teaspoons water
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon toasted sesame oil
prep: 10 minutes
total: 15 minutes
bowls
whisk
1. Prep the kohlrabi and carrots and green onions and combine them in a medium bowl.
2. Combine the remaining ingredients in a small bowl and whisk to combine them. Pour the dressing over the kohlrabi and carrots, and refrigerate for 1 hour before serving.
2. Combine the remaining ingredients in a small bowl and whisk to combine them. Pour the dressing over the kohlrabi and carrots, and refrigerate for 1 hour before serving.
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