Petite Asian-Inspired Kohlrabi Salad

By Sara Gomach

Serves up to 4 people appetizer-sized portions

Ingredients:
1 kohlrabi
1/2 a lemon’s juice
1 T sesame oil
1 tsp white wine vinegar
12 tsp red pepper flakes
18 c chopped cilantro
s&p to taste
1 T almond slivers

Instructions:
Wash the kohrabi and cut both ends off. With a pearing knife start to remove the outer skin being careful to make sure there are no fibers left, only the white meat of the kahlrabi. Cut the kahlrabi in half length-wise and then slice into half moons.
Combine in a small mixing bowl: sliced kohrabi, lemon juice, sesami oil, white wine vinegar, red pepper flakes, cilantro, salt and pepper.
Toss ingredients to fully coat the kohrabi.
Arrange approximately 5-7 slices per plate.
Top with almond slivers and enjoy!