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Kohlrabi Carrot Salad, Asian Style




Source of Recipe


Zen Priest Ed Brown


Recipe Introduction


Garlic, ginger, red pepper, green onion, and toasted sesame seeds can
turn just about anything Asian. This salad is earthy, hearty, crunchy,
and colorful. Go for it.

(EBF = Earthbound Farm)

Serves: 6 people


Recipe Link: http://www.ebfarm.com/recipes/recipe_brown-kohlra-car.html

List of Ingredients




2 small EBF organic red onion
2 Tbl. Red wine vinegar
1 lrg. EBF organic kohlrabi bulb
3 EBF organic orange carrots
3 EBF organic red carrots
3 EBF organic green onions

Fresh EBF organic basil, for additional garnish
1/3 cup Rice wine vinegar
1/4 cup Honey
2 cloves EBF organic garlic—minced
1 Tbl. Fresh EBF organic ginger—grated
Salt
3 Tbl. Brown sesame seeds—roasted


Recipe



Peel and slice the red onion into thin rounds. Cover them with boiling water for 20-30 seconds and then drain. Add 2 tablespoons of red wine vinegar and enough cold water to cover. Let sit.
Trim and peel the kohlrabi. Cut into matchsticks about two inches long. Cut the carrots diagonally and then into matchstick pieces. Slice the green onions diagonally into thin ovals. Use the small basil leaves whole, and slice the larger leaves into strips. Set aside.
Boil a quart or so of water and blanch the kohlrabi for about 1 minute. Remove and drain. Blanch the carrots for about 30 seconds. Remove and drain.
Combine vinegar, honey, garlic, ginger, red pepper, and a touch of salt. Toss with the kohlrabi and the carrots. Toss in half of the sesame seeds. Garnish with the green onion, basil, and the remaining sesame seeds. Check the seasoning, and add more of what you want more of.