2 Tbsp Apple Cider Vinegar (I prefer organic)
1 Tbsp Toasted Sesame Oil
1 Tbsp Olive Oil
2 Tbsp Soy Sauce (I prefer organic or GMO free)
1 Tbsp Honey (I use raw unfiltered)
1 Tbsp fresh grated Ginger
1 small clove grated Garlic (I grate the garlic on the same microplane I use to grate my ginger)
1 Tbsp chopped Pickled Ginger
Ingredient Notes: If you’ve never worked with fresh ginger before, give it a try. It’s a knobby root, sold in many supermarkets and health food stores. It’s okay to break off the amount you need from a larger piece and you can store it unwrapped in the refrigerator or for a longer time wrapped in the freezer (it’s actually even easier to grate when frozen, but it does make the hands cold!). To use ginger, peel off the skin with a veg peeler or the back of a spoon and then grate on a micro plane.
Pickled ginger on the other hand, is the type served with sushi, thinly sliced and pickled with a sweet and sharp flavor. It is sold bottled in supermarkets in the Asian section.
Red Onion – either 1 small onion or 1/2 of a large onion
Kohlrabi – 1 large or 2 small
Beets – 1-2 large or 2-4 small
Carrots – about 4
Ingredient Notes: I’ve recently discovered kohlrabi and I love it. If you’ve never had it before, I liken it to a combination between green cabbage and jicama. It has the mild sweet flavor of the cabbage and the watery crunch of jicama. It is also delicious sliced in wedges and dipped in hummus.
To make the slaw:
First combine all of the dressing ingredients in a large bowl. This is the same bowl you will use for the whole recipe (I hate extra bowls to wash).
Thinly slice the red onion and add it to the dressing. Stir to cover all of the onion slices with the dressing, this will allow the onions to pickle a bit while you prepare the other ingredients.
Next, prepare the remaining roots, saving the beets to work with last as they will color your cutting board and knife. Both the kohlrabi and beets need to be scrubbed and peeled. I usually buy organic carrots and don’t feel the need to peel them, just scrub them well, but if your carrots are conventional it’s best to peel them.
Cut the kohlrabi, carrots and beets into thin matchstick/julienne slices. I do this by hand with a sharp knife, not because I posses mad knife skills, but because I’ve never taken the time to investigate the grating blades on my food processor and because I’m afraid I’ll slice my finger off with a mandolin, but if you do not have either of these concerns and feel comfortable with your other gadgets, by all means use them as they will make quicker work of it.
Add each prepared ingredient to the bowl atop the onions, as you go, without mixing. I start with the kohlrabi, then the carrots and lastly the beets. After all roots have been added to the bowl stir to completely combine with the dressing and pickled onions. Enjoy!