Note in the recipe that I use toasted sesame oil, not the hot chili sesame oil - although if you like fiery foods, that would probably work.
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2 kohlrabi, bulbs only, peeled
2 tablespoons canola oil
1 teaspoon sesame oil (toasted variety)
1 lime, zested and juiced
2 scallions, chopped
1 tablespoon mint, minced
salt and pepper, to taste
Shred kohlrabi bulbs on a box grater then toss with remaining ingredients. Add salt and pepper to taste. Let stand at least 15 minutes before serving for flavors to meld.