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Kohlrabi and Mushroom Salad
This crisp and refreshing salad features raw kohlrabi and earthy chestnut mushrooms. The vegetables are tossed in a quick, savory marinade made from toasted sesame oil, lime juice, and a hint of chili flakes. It delivers a satisfying crunch and a bright flavor profile that works perfectly as a light lunch or a fresh side dish. Toasting the sesame seeds right before serving adds a warm, nutty finish to the bowl.
Ingredients
- 2 tbsp sesame seeds
- 1 small red onion, halved and very thinly sliced
- 1 tsp caster sugar
- 1 tbsp toasted sesame oil
- 2 kohlrabi (about 500g in total)
- 50–75g chestnut mushrooms
Instructions
- 1Measure out a small pinch of dried chili flakes to use in the dressing.
- 2Prepare the sea salt and black pepper to season the salad.
- 3Place a small frying pan over low heat. Add the sesame seeds and toast them for 1 to 2 minutes, shaking the pan frequently. Remove the pan from the heat as soon as the seeds begin to pop, then set them aside.
- 4Place the sliced red onion in a mixing bowl. Stir in the lime juice, caster sugar, chili flakes, toasted sesame oil, salt, and pepper. Mix everything thoroughly and let it sit to marinate.
- 5Peel the kohlrabi, trimming off the tops and bases. Slice the kohlrabi into thin matchsticks using a sharp knife or a mandoline. Snap off and discard the mushroom stalks, then cut the caps into thin slices.
- 6Toss the kohlrabi matchsticks and sliced mushrooms into the bowl with the marinated onions. Sprinkle in the toasted sesame seeds and mix well. Taste the salad and adjust the seasoning with extra salt, pepper, sugar, or lime juice if needed, then serve immediately.