Radish/Kohlrabi/Carrot/Green Onion Salad
I used to make this a lot two years ago…I may have even made the recipe up, but didn’t make it at all last year and was very happy to stumble upon the recipe right before a potluck two weeks back. I was really surprised how quickly it was all eaten and by everyone’s super positive reaction to it. Sweet is the word to describe it, but it’s more the rice wine vinegar and, ok, yeah the ¼ C of honey that really bring it to sweet yum. Basil is not at all a major component of this dish, so don’t sweat it if none’s to be found.
2 tablespoons red wine vinegar
2 medium kohlrabi
3 green onions
Fresh basil, for garnish
1/3 cup rice wine vinegar
1/4 cup honey
2 cloves minced garlic
1 tablespoon freshly grated ginger
Pinch of red pepper flakes
Salt, to taste
3 tablespoons toasted brown sesame seeds
1. Shred carrots, radishes, kohlrabi and whatever else you may be adding. If you don’t have a food processor, cutting them into matchstick size works well too.
2. Slice the green onions.
3. If your basil leaves are small, leave them whole; otherwise, slice them into strips. Set aside.
4. Combine the veggies in a large bowl.
5. In a small bowl combine the rice wine vinegar, honey, garlic, ginger, red pepper, and a touch of salt. Add to veggies.
6. Add the green onion, basil, and sesame seeds. Taste and adjust the seasoning, vegetables as desired.