Monday, July 5, 2010

RECIPE: Asian Kohlrabi Slaw

2 medium kohlrabi bulbs, peeled and julienned
2 medium carrots, peeled and julienned
3 cups cabbage, shredded (can easily substitute red cabbage or Napa cabbage)
1/2 serrano chili, seeds removed, and finely minced
2 tbsp rice vinegar
2 tbsp peanut oil
2 tbsp sesame oil
1 tsp sugar
1 tbsp fish sauce
1 tbsp lime juice
1/2 tsp kosher salt, or more to taste
1/4 cup cilantro, finely chopped
1 bunch scallions, white and green parts, chopped
2 tbsp roasted peanuts, crushed (optional)

1. Combine kohlrabi, carrot, and cabbage in a large, non-reactive mixing bowl.

2. In a separate bowl, whisk together rice wine vinegar, peanut oil, sesame oil, sugar, fish sauce, lime juice, and salt. Pour the dressing over the vegetables and toss to coat. Taste and adjust seasonings as necessary.

3. Allow slaw to rest at room temperature for at least 15 minutes before serving so that the flavors can combine and the cabbage can wilt down a little. Garnish with peanuts (if desired) just before serving.

Contributed by Vicki Boyne

1 comment:

Anonymous said...

I substituted a bit (no cabbage or chilis on hand, so I skipped the cabbage and used a bit of sriracha sauce for spice, and cut the sauce proportions in half due to having less veg), but this turned out great! I grated the kohlrabi, salted it, and then let it sit for 20 minutes to get the water out--I think that prevented the final dish from becoming too salty. Thanks for sharing!