Peel the kohlrabi and white radish and slice both very thinly. Put the vegetables in a large bowl.
Sprinkle with salt and briefly knead the kohlrabi and white radish until they release some water. Leave the vegetables to stand for a moment.
Toast the sesame seeds in a dry frying pan over a medium heat until fragrant and lightly golden. Take them out straight away so they don't keep browning.
Pour off the liquid that has collected in the bowl. Then loosen the vegetables up again a little.
Mix the rice vinegar and sesame oil into the kohlrabi and white radish. Toss everything thoroughly so the dressing is well distributed.
Arrange the salad and sprinkle the toasted sesame seeds over the top. Best served slightly chilled.
Good to know
A salad like this is simple and still exciting. Crunchy, fresh and with just the gentle heat that makes it interesting.
Swaps
Sesame oil → olive oil (more monounsaturated fatty acids); Rice vinegar → apple cider vinegar (adds natural plant compounds as well); White radish → radishes (similar heat, usually a little more vitamin C by weight); Sesame seeds → chopped almonds (provide vitamin E and magnesium).
Allergens
Sesame is an allergen that must be declared; for children, go easy on the heat of the radish, and during pregnancy the salad is generally unremarkable with well-washed, fresh vegetables.
