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
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.


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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