2 small red onions
2 TBS red wine vinegar
2 med Kohlrabi
3 orange carrots
3 red carrots
3 green onions
Fresh basil for garnish
1/3 cup rice wine vinegar
¼ cup honey
2 cloves minced garlic
1 TBS freshly grated ginger
Pinch of red pepper flakes
Sea salt to taste
3 TBS toasted brown sesame seeds
Peel and slice the red onion into thin rounds.
Cover with boiling water for 20-30 seconds and then drain.
Add the red wine vinegar and enough cold water to cover.
Trim and peel the kohlrabi, discarding the outer skin.
Cut into matchsticks about two inches long.
Cut the carrots diagonally and then into matchstick pieces.Slice the green onions diagonally into thin ovals.
Slice basil leaves into strips unless they are small, then just leave whole.
Bring a quart of water to a boil and blanch the kohlrabi for 1 minute.
Blanch the carrots for 30 seconds.
Combine the carrots and kohlrabi in a large bowl.
Drain the red onion and add to the mixture.
In a small bowl, combine the rice wine vinegar, honey, garlic, red pepper flakes and a touch of salt.
Add the some dressing to the kohlrabi and carrots, toss.
Add the green onion, basil and sesame seeds.
Taste and adjust the seasoning as desired.