Kind of coleslaw but not even remotely. Kohlrabi is more like broccoli hearts than cabbage, and the flavours of this owe nothing to the creamy or oily picnic standby. The fresh herbs kick this up in spritely spring freshness, and the sweetness of the kohlrabi, carrot, and grape tomatoes are a lovely foil for the hint of balsamic.
2 large kohlrabis
2 medium carrots
1/4 cup fresh herbs, chopped
1/2 tsp sea lettuce
1/2 pint quartered grape tomatoes
1. shred the kohlrabi and carrots using a large holed grater. If your kohlrabi is particularly juicy, squeeze out the shreds before using them to get rid of extra moisture so your salad isn't watery.
2. chop your tomatoes into quarters
3. coarsely chop your herbs
4. combine and toss with balsamic vinegar, sea salt, black pepper, and a little sea lettuce (or dulse) (if desired)
So simple and refreshing. It also kept well and was nice the next day for lunch ...