Did you know 1 tablespoon of black sesame contains more calcium than a glass of milk? Enjoy the fresh sweet crispness of in season Kohlrabi with a black sesame vinaigrette. This crunchy salad can be doubled in quantity and stored in the fridge for up to 3-5 days in an airtight container (without dressing). This makes wholefood nutrient dense food preparation so easy. Leave out the fresh greens/herbs to change them up daily for some variation, such as coriander, spring onion one day, dill and parsley another day!
Ingredients:
- ½ medium size Kohlrabi, peeled and cut into small batons or cubed
- ½ fennel bulb, thinly sliced
- ½ cup red cabbage thinly slice
- 1 large stalk of celery thinly sliced
- ¼ cup coriander chopped
- ¼ cup spring onions sliced
- Handful of shinjuku or your favourite greens such as spinach
- Handful ginger black sesame roasted cashews (see previous post for recipe)
- 2 Tbsp sunflower seeds
- 1 Tbsp black sesame seeds whole
Black Sesame Vinaigrette:
- ⅓ cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp ground black sesame
- 1 Tbsp fresh lime juice
- 1/4 tsp salt & pepper
Method:
- Prepare salad ingredients in a mixing bowl except cashews
- Place all black sesame vinaigrette ingredients in a glass jar and shake well
- Dress salad and toss (save any leftover dressing in the fridge)
- Top with ginger black sesame roasted cashews
- Season with extra salt and pepper to taste if needed
