Skip to content

Kohlrabi Salad with Black Sesame Vinaigrette


Prep Time: 15 minutes 

Cook Time: N/A

Makes: 2 serves Suits: Gluten Free, Dairy Free, Nightshade Free, Nut Free, Vegan

May Ly @intuitivefooddesign from @consciousground

Kohlrabi Salad with Black Sesame Vinaigrette

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!


  • 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


  • 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