Asian Cole Slaw

By Sara Weisman, Salem Depot

I made a great cole slaw from this week’s kohlrabi and broccoli and thought I would share the recipe. The taste is mild, with sweet and piquant flavors. I served this as a side dish to cold sesame noodles and took both dishes to a picnic at the beach.
1 head kohlrabi, peeled
1 broccoli stem, peeled
1 carrot
1 Tblsp. rice wine vinegar
1 Tblsp. lime juice
2 Tblsp. canola oil
1/2 tsp. toasted sesame oil
1 Tblsp. sugar
salt and pepper, to taste

Use a food processor or hand grater to finely julienne the kohlrabi, broccoli stem, and carrot. In a separate bowl, whisk together the rice wine vinegar, lime juice, canola oil, sesame oil, and sugar. Toss the vegetables together with the vinaigrette and salt and pepper to taste. The slaw should be made at least an hour in advance so the vegetables have a chance to “pickle” in the vinaigrette. Garnish with scallions and toasted sesame seeds just before serving, if desired.