cucumber & kohlrabi slaw with sesame-lime dressing

Light, crunchy, and refreshing—this slaw is peak summer in a bowl. Kohlrabi and cucumber make the perfect crisp duo, and when tossed in a tangy sesame-lime dressing, it becomes an easy, no-cook dish that works as a side, a topping for rice bowls or tacos, or even a quick snack straight from the fridge.

Ingredients:

• 1 medium kohlrabi, peeled and julienned (or grated)

• 1 medium cucumber, julienned or thinly sliced

• 1 small carrot (optional), shredded for color

• 2 tbsp rice vinegar

• 1 tbsp fresh lime juice

• 1 tsp honey or maple syrup

• 1 tsp sesame oil

• 1 tbsp neutral oil (sunflower or avocado)

• Salt to taste

• Sesame seeds for garnish

• Chopped cilantro or mint (optional)

Instructions:

1. In a large bowl, combine kohlrabi, cucumber, and carrot (if using).

2. In a small bowl or jar, whisk together rice vinegar, lime juice, sesame oil, honey, and neutral oil.

3. Pour the dressing over the veggies and toss until well coated.

4. Season with salt to taste. Let sit for 10–15 minutes before serving so the flavors meld.

5. Top with sesame seeds and herbs just before serving.

CSA Spotlight: Kohlrabi is an underrated gem. Crunchy and mild, it soaks up flavor beautifully. Combined with cucumber, it’s a cooling combo that balances summer heat and adds crispness to any plate.

Tip: Don’t toss the kohlrabi greens—sauté them like you would kale or chard for a bonus dish.