3 cups peeled kohlrabi, cut into matchsticks
1/2 cup grated carrots
1/3 Veggie Box scallions, diced
4 tbsp rice vinegar
1 tsp toasted sesame oil
1 tbsp Thai sweet chili sauce (I used Mae Ploy brand)
1 dash salt
1 tsp sesame seeds (optional for garnish)

3 cup s peeled kohlrabi, cut into matchsticks 1/2 cup grated carrots 1/3 Veggie Box scallions, diced 4 tbsp rice vinegar 1 tsp toasted sesame oil 1 tbsp Thai sweet chili sauce (I used Mae Ploy brand) 1 dash salt 1 tsp sesame seeds (optional for garnish)

Cut the kohlrabi into matchsticks, and combine
with the shredded carrots and chives in a large
bowl. In a mixing bowl, whisk together the
vinegar, oil, chili sauce and salt. Pour dressing
over vegetables, and stir to combine. Refrigerate
for several hours to let flavors develop. Serve
chilled, and top with sesame seeds for garnish.