Bon Appétit Magazine's Shaved Kohlrabi Salad + Mint, Tahini, and Pistachios
¼ cup tahini
1 tbsp honey (or vegan alternative)
4 tbsp olive oil, divided
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice, divided
½ cup coarsely chopped mint
1 tbsp finely chopped chives
⅓ cup finely chopped toasted pistachios
1 bunch (2 large) kohlrabi peeled, thinly sliced on a mandolin, or as thinly as you can by hand
1 tablespoon white (or red) wine vinegar
Mix tahini, honey, 2 tbsp oil, and 1 tbsp lemon juice in a small bowl to combine; season with salt.
Toss mint, chives, pistachios, and remaining 2 tbsp oil in a large bowl; season with salt. Add kohlrabi, vinegar, lemon zest, and remaining 1 tbsp lemon juice; toss to combine. Taste and season with more salt if needed.
Spread tahini mixture over plates; top with kohlrabi salad.