Kohlrabi Salad with Sesame Miso Dressing
This salad is a dream for texture fans - add in delicious umami and a zingy, creamy Asian-inspired dressing, and you're onto a winner.
Substitutes:
- No lettuce? Use shredded white cabbage, spinach or rocket instead.
- No tomatoes? Use cucumber instead.
- No fresh coriander? Use parsley instead.
- No soy sauce? Use tamari instead.
- No lime juice? Use lemon juice instead.
- No rice vinegar? Use white wine vinegar or red wine vinegar instead.
- No tahini? Try peanut butter or sunflower seed butter instead.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
1 kohlrabi (350g)
150 g lettuce
2 tomatoes (150g)
15 g fresh coriander
For the dressing:
1 tbsp miso paste
1 tbsp tahini
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp water
1 tsp lime juice
salt (to taste)
Recipe:
Peel the kohlrabi and cut into thin slices, then cut the slices into long batons. Cut the tomatoes into quarters and roughly chop the lettuce and coriander.
Add all of the dressing ingredients to a large bowl. Whisk to combine.
Add the kohlrabi, lettuce, tomatoes, fresh coriander and a pinch of salt. Toss well to coat and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
