1. Remove the leaves and stems of the kohlrabi. (You can save them for a salad or saute.) Peel the thick outer layer of the bulb and either slice into thin match stick pieces, spiralize or process in a food processor using the shredding blade.
2. Place prepared kohlrabi, shredded carrots, and herbs in a medium bowl and set aside.
3. Whisk rice vinegar, lime juice, honey, coconut aminos, oil, garlic, ginger together. Add salt to taste. Pour over the salad and taste. Place in fridge until ready to eat.

Recipe by Gabrielle Chronister.