Kohlrabi Tahini Salad

Kohlrabi Tahini Salad

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 0 minutes  |  Serves: 4

Tahini Dressing

• 1/4 cup tahini
• 2 Tablespoons rice vinegar
• 1 teaspoon dijon mustard
• 2 teaspoons white miso
• 2 teaspoons honey
• pinch of red pepper flakes
• 1/4 cup water + additional to thin if necessary

Salad

• 1 large or 2 small kohlrabi
• 1/2 cup sunflower seeds
• 1/4 teaspoon fine sea salt
• 1/2 cup parsley, minced

1. Whisk together all the ingredients for the dressing until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
2. Trim and discard the leaves and stems from your kohlrabi (reserve the leaves for another use). Peel the kohlrabi, then thinly slice the bulb into thin rounds. Stack the rounds and slice into thin matchsticks. Set aside.
3. Heat a dry skillet over medium heat. Add the sunflower seeds and salt and toast, shaking the pan often, until golden brown and fragrant. About 2 minutes. Remove from the heat and set aside.
4. In a large bowl toss the kohlrabi with half of the dressing. If it seems like it needs more, add a little at a time until evenly coated. Divide between plates and top with sunflower seeds and minced parsley.

Notes

• Keep leftover dressing in the fridge for up to 5 days.
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.