Kohlrabi & Carrot Salad with Almonds

• 1 medium kohlrabi, peeled and cut into matchsticks
• 2 medium carrots, grated
• generous handful of almonds, toasted and slivered
• handful of raisins

Dressing:

• 1/4 cup olive oil
• 2 Tbs. cider vinegar
• 1 tsp. honey (to taste)
• black pepper
• generous dash of thyme

Steam the kohlrabi matchsticks until tender but still crunchy, 3-5 minutes. Whisk together the dressing ingredients. Combine the kohlrabi, carrots, almonds and raisins with the dressing and toss to coat. Serve warm or at room temperature.

Variation: Omit the raisins, use sesame seeds instead of almonds, replace the olive oil with half and half peanut oil and toasted sesame oil, use rice wine vinegar instead of cider vinegar and mirin instead of honey.