KOHLRABI & BEETROOT SLAW WITH TAHINI LEMON DRESSING
Emma Galloway
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-KohlbariBeetrootSlawWithTahiniLemonDressingN.jpg)
tags:kohlrabi slaw, tahini lemon, tahini, lemon, beetroot, slaw, kohlrabi, beetroot slaw
Serves
4 - 6Preparation
15 minsIngredients
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 |
TEA MATCH
A creamy, floral light oolong. Go for a Milk Oolong from Taiwan.
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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