I was inspired to create this dish after eating at Nobu in LA a few weeks ago. I love when kohlrabi is fresh and in season! It is the perfect crunch for a fresh slaw. I was craving a light but decadent feeling dish so I wanted to add in a bit of truffle oil. It was my first time pairing miso with truffle oil, and it was delish! Enjoy this as a side dish for any Asian dinner or even put it on top of a fish taco.

INGREDIENTS

• Slaw

  • 1 bulb kohlrabi 

  • 1 bulb fennel 

  • 2 tbsp miso dressing 

  • 2 limes

  • 1 tsp  truffle oil

  • 2 tbsp cilantro, minced 

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp sesame seeds

INSTRUCTIONS

1. Wash your fennel + kohlrabi. To prep the fennel, cut off the top of the fennel then cut the bulb in half and slice out the center stem. Being slicing in very thin strands for the slaw. 

2. For the kohlrabi cut off top and bottom. Next cut off each side, till it becomes a square. Then begin to cut your kohlrabi into juliennes. Place both of the sliced vegetables into a bowl. 

3. Drizzle your slaw with lime juice, miso dressing, truffle oil, salt + pepper. Give your slaw a mix and taste. Adjust for any seasoning you prefer! Finish off with your minced cilantro and sesame seeds. 

4. Serve immediately while fresh + crsip! 

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__