This recipe was recommended to me by a CSA member, and I absolutely love it!

I was excited to try this recipe out, so I just used what I had without waiting until I went to the store next for ingredients. Note the plethora of substitution options below.

Asian Kohlrabi Salad

ingredients

salad

4 kohlrabi, peeled and sliced into matchsticks (I used one MASSIVE kohlrabi, and it made a LOT of salad. You can also thinly slice or shred/grate the kohlrabi, but it won’t give you as much crunch.)
6 radishes, sliced into matchsticks (I used a large carrot instead, but you could also substitute a salad turnip or cabbage)
1 mango, chopped (I used the remainder of a bag of frozen mango chunks from the back of my freezer, diced small. You could substitute pineapple, mandarin oranges, or grapes)
4 green onions, chopped (or 1/4 c minced sweet onion)
1/2 cup chopped cilantro (or substitute parsley, basil, or dill)
1/4 cup chopped cashews (or almonds or peanuts)

dressing

1 tablespoon sesame (or peanut) oil
1/3 cup rice vinegar
1 tablespoon honey (or sugar)
2 cloves garlic, minced (or 1/2 teaspoon garlic powder, or 2-3 minced garlic scapes)
1 small knob of ginger, minced (or 1/2 teaspoon ground ginger)
Dash of salt and pepper

instructions

In a large bowl, combine the kohlrabi, radishes, mango, green onion, cilantro, and cashews.

Add the dressing ingredients to a small bowl and whisk.

Pour the dressing over the salad mixture and toss together until combined.