Kohlrabi Slaw with Tahini Dressing

Our CSA share always has kohlrabi, and I'm never quite sure what to do with it. It has a subtle but distinctive cabbage-iness that makes it difficult. I've tried it in curries and braised, but nothing has really worked for me. This application however has made me an enthusiastic kohlrabi eater - which says a lot considering how much of it has rotted in the crisper over the last couple of years.

I made this whole thing in the food processor since I have a new toy to play with, but you can grate the kohrabi by hand and mix the dressing the old fashioned way if you must. I found the tahini dressing here, but ignored the instructions. It would be worth a second look though, as sauteing the garlic first is an excellent idea.

Kohlrabi Slaw with Tahini Dressing

2 tbls olive oil

2 cloves garlic

1/2 cup tahini

2 tsp balsamic vinegar

1/2 tsp salt

juice of 1 lemon

1/2 tsp smoked paprika

1/4 cup fresh parsley

1/2 cup cold water

2 lbs of kohlrabi, tough stems and root end removed

2 tbls sesame seeds

Start with the chopping blade in your food processor, and put the olive oil, garlic, tahini, vinegar, salt lemon, paprika and parsley into the bowl. Blend on high speed until mixture is pureed, then stream in the cold water to emulsify into a dressing. Carefully remove the chopping blade, and insert the grating blade. Grate the kohrabi directly into the food processor bowl right on top of your dressing.

Meanwhile, in a skillet over low to medium heat, gently toast the sesame seeds being careful not to burn them. Transfer the kohrabi and dressing from the food processor to a serving bowl. Top with the toasted sesame seeds then gently toss until evenly dressed.