Sunday, May 5, 2013

Kohlrabi (or Daikon) Salad with Sesame Oil

Kohlrabi is one vegetable that I just can't into.  It's fine.  But I'm just not sure that it is worth the trouble to peel and cook at home.  The flavor and texture is vaguely turnip or potato-like and since I'm just not that into turnips or potatoes, it makes it hard for me to really enjoy kohlrabi.  The first time we tried to cook kohlrabi at home we didn't peel off enough of the outer layer, which was incredibly fibrous and hard.  The second time we roasted it with garlic and Parmigiano-Reggiano.  It was pretty tasty that way, but it was pretty ugly so we didn't bother to take pictures and post the recipe.  This recipe is obviously more photogenic and it is also pretty tasty, but it didn't blow me away.  We made this recipe previously with daikon and I think I liked both the crunchier texture and the slightly peppery flavor of the daikon better in this dish.

Recipe after the jump!

Kohlrabi (or Daikon) Salad with Sesame Oil

1 kohlrabi (about 14 oz) (or you can substitute daikon)
1 1/4 tsp salt
2 tbsp finely sliced scallions, green parts only
For sauce
1 tsp light soy sauce
1 tsp garlic, finely chopped
1 tsp Chinkiang vinegar
1/4 tsp sugar
1 tsp sesame oil

Peel the kohlrabi and cut it into very thin slices.  Cut the slices into very thin slivers.  PLace in a bowl, add the salt and mix well, scrunching with your hands to squeeze the salt into the kohlrabi shreds.  Set aside for at least 10 minutes.

Drain off the water that will have emerged from the kohlrabi and squeeze the slivers as dry as possible.  Add all the sauce ingredients, mix well, then serve with the scallion greens scattered on top.

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