Monday, June 28, 2010
Asian Kohlrabi Slaw
This salad, tossed in a ginger dressing was everything I could have hoped for....zingy, bright and refreshing. If you can't find kohlrabi, try substituting cucumbers, and/or broccoli stems (slaw).
Prep time: 20 minutes
Total time: 20 minutes
Yield: serves 4, with leftovers
1 kohlrabi, peeled and julienned and cut into 2-inch pieces (sliced into matchsticks)
1/2 pound of snap peas, de-stringed and julienned
4 scallions, julienned and cut into 2-inch pieces
1 jalapeno, seeded, de-veined and minced
1 handful of cilantro, chopped
1 thumb of ginger, peeled and grated
1/4 cup rice wine vinegar
2 tablespoons canola (or other plain tasting) oil
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon soy sauce
Chopped salted peanuts (a handful), optional
1. Toss kohlrabi, snap peas, scallions, jalapeno and cilantro in a large bowl. Set aside.
2. In a smaller bowl, whisk ginger, vinegar, oils, sugar and soy sauce until combined.
3. Drizzle dressing over the kohlrabi mixture and toss well to coat thoroughly. Serve immediately, or chill until ready to eat. Top with chopped peanuts (if using) just before serving.