• 3 large carrots (about 12 ounces), roughly cut into 1-inch pieces 
• Kosher salt 
• 1½ tablespoons extra-virgin olive oil 
• 2 tablespoons tahini (sesame paste), well stirred 
• 1 teaspoon light brown sugar 
• ½ teaspoon ground cumin 
• 1 pinch crushed red chili pepper, or to taste 
• 2-4 tablespoons water 

Preheat the oven to 375°F. Place the carrots, salt, and olive oil on a large piece of foil or parchment paper. Toss the ingredients together. Wrap them up and seal the edges so the steam doesn’t escape. Roast in the oven until tender, 30-40 minutes. Open the paper and continue to roast for 5 minutes. Remove from the oven and cool completely. Process the carrots and the remaining ingredients, except for the water, in a food processor. Process the mixture until smooth, scraping down the sides of the bowl. Add water, if needed, to make a thick dip the consistency of hummus. Season with salt. This can be kept in the refrigerator for a few days. 

• 1 large kohlrabi, peeled, stems trimmed off, grated 
• 1/4 head purple cabbage, shredded 
• 2 medium carrots, peeled and grated 
• 1/2 red onion, grated 
• 4 tablespoons chopped cilantro 
• 1/4 cup golden raisins (optional) 
• 1/4 cup mayonnaise 
• 1 tablespoon cider vinegar 
• 1 tablespoon sugar 
• 1 teaspoon salt 

Combine the grated kohlrabi, shredded cabbage, grated carrots, onion, cilantro, and raisins (if using) in a large bowl. 

In a smaller separate bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw and mix until fully coated. 

Chill for several hours before serving and enjoy.