Kohlrabi salad

AT A GLANCE

  • Serves 4 people

  • 5 kohlrabi (about 1.2kg)
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tbsp light soy sauce
01   Peel kohlrabi with a sharp knife until the white flesh is revealed. Using a mandolin, slice into 2mm slices, then cut into matchsticks. Combine with remaining ingredients and 1 tsp sea salt in a large bowl and adjust seasoning to taste (the salad should have a balance of sweet, sour and salty). Serve with braised beef cheeks and slow-roasted duck legs.

Recipe:

DANIEL HONG

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

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