Ingredients
| 2 kohlrabi, peeled and finely shredded | |
| 1 medium beetroot, peeled and finely shredded | |
| a big handful parsley leaves, coarsely chopped | |
| a small handful mint leaves, coarsely chopped | |
| 1 long red chilli, deseeded and finely sliced | |
| 2 tablespoons toasted sesame seeds | |
| TAHINI LEMON DRESSING | |
| 1 tablespoon hulled tahini | |
| 2 tablespoons water | |
| 2 tablespoons lemon juice | |
| 2 tablespoons extra virgin olive oil | |
| 1 clove garlic, crushed |
We grew up eating kohlrabi from my parent’s vegetable garden, long before most Kiwis knew what they were. Though often cooked, I love it best eaten raw.
Instructions
| 1. | Combine the shredded kohlrabi, beetroot, parsley, mint, chilli and sesame seeds in a bowl. |
| 2. | Mix well to combine. |
| 3. | To make the dressing, combine the tahini with water and mix until smooth before adding the lemon juice, olive oil and garlic. |
| 4. | Season with salt and mix well. |
| 5. | Stir dressing through the slaw and serve. |
Recipes & Food Styling & Photography Emma Galloway / Tea Matches Anna Kydd, The Tea Curator
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