Vegetables Recipes - Rainbow Radish Salad with Carrots and Kohlrabi Recipe

Ingredients 

• 3 oz mooli

• 1 large red-fleshed radish, such as 'Mantanghong' or 'Misato Green'

• 6 small radishes

• 2 carrots

• 1 kohlrabi

• sea salt flakes

• 8 tbsp extra-virgin sunflower oil

• 1 tsp black sesame seeds or onion seeds

• a few drops of toasted sesame oil

Serves 6 as an appetizer

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Method:

1. Scrub the radishes clean and peel the carrots and kohlrabi. Using a mandoline or a very sharp knife, slice all the vegetables into paper-thin rounds.

2. Arrange them on individual plates or in a shallow serving dish. Sprinkle lightly with sea salt flakes.

3. Put the sunflower oil and the sesame seeds in a small saucepan, and heat until the seeds begin to pop.

4. Pour the hot mixture over the radishes, sprinkle with the sesame oil, and serve while the dressing is still warm.

Note: If you don't have green- or red-fleshed large radishes, you can, of course, make up the difference with small red skinned radishes and extra mooli.