Bon Appétit Magazine's Shaved Kohlrabi Salad + Mint, Tahini, and Pistachios

 

Ingredients

¼ cup tahini

1 tbsp honey (or vegan alternative)

4 tbsp olive oil, divided

1 tsp finely grated lemon zest

2 tbsp fresh lemon juice, divided

Salt

½ cup coarsely chopped mint

1 tbsp finely chopped chives

⅓ cup finely chopped toasted pistachios

1 bunch (2 large) kohlrabi peeled, thinly sliced on a mandolin, or as thinly as you can by hand

1 tablespoon white (or red) wine vinegar

 

Preparation

Mix tahini, honey, 2 tbsp oil, and 1 tbsp lemon juice in a small bowl to combine; season with salt.

Toss mint, chives, pistachios, and remaining 2 tbsp oil in a large bowl; season with salt. Add kohlrabi, vinegar, lemon zest, and remaining 1 tbsp lemon juice; toss to combine. Taste and season with more salt if needed.

Spread tahini mixture over plates; top with kohlrabi salad.

Enjoy!