1 large kohlrabi
1/2 purple cabbage, julienned
2 medium carrots
1 handful of chopped coriander
4 radishes, julienned
1 heaped tbsp of black sesame seeds
1 tbsp soy sauce or tamari
2 tbsp umeboshi or apple cider vinegar
2 tbsp sesame oil or olive oil
1 tbsp miso paste
Peel the kohlrabi and remove the stems.
Using a mandolin, finely slice the kohlrabi, cabbage, carrots and radishes. Finely chop the coriander.
Add the sliced vegetables and coriander to a large bowl and toss together so that all the vegetables are evenly mixed.
Add all of the dressing ingredients to a bowl and whisk together.
Pour the dressing over the salad and massage into the vegetables to soften slightly.