Kohlrabi Tahini Salad
This salad combines a lot of my favorite things. Crunchy kohlrabi, a creamy dressing and salty sunflower seeds to tie the whole thing together. It’s a breeze to prepare and makes for a lovely side salad to accompany any summer meal. Don’t be fooled by how basic the ingredients are–this simple dish is bursting with flavor! However, if you’re looking to make this a “heartier” salad or main course try adding some good quality tuna (which I did the second time I made this and LOVED!) This salad travels well so impress your friends with a delicious kohlrabi side dish at your next potluck. If you whip this up be sure to leave a comment and let me know!
Also, if you live in the area we’ll be selling veggies and eggs at the Hood River Farmers Market (Saturday 9-1pm) so swing in to say hi and pick up the ingredients to whip this puppy up.
Cheers from Tumbleweed Farm!
Kohlrabi Tahini Salad
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4Tahini 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
- 1 large or 2 small kohlrabi
- 1/2 cup sunflower seeds
- 1/4 teaspoon fine sea salt
- 1/2 cup parsley, minced
- 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.
- 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.
- 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.
- 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