10 Min

• 2 Carrots
• 1 Shunkyo Radish
• 1 Kohlrabi
• 1 Tbsp Soy Sauce
• 1 Tbsp Sesame Oil
• 1 Tbsp Lime Juice
• Red Pepper Flakes
• Sesame Seeds

Peel the kohlrabi to remove any fibrous skin. Using a mandoline or sharp chef’s knife, slice carrot, radish and kohlrabi into paper thin rounds. 

In a salad bowl whisk together the soy sauce, sesame oil and lime juice. Toss in sliced veggies and let sit for at least 20 minutes to marinate. Sprinkle with pepper flakes and sesame seeds before serving.