Bowl of Kohlrabi Salid
(click to enlarge)

Kohlrabi Salad
China - Sichuan
  -   Xiang You Pie Lan
Serves:
Effort:
Sched:
DoAhead:  
5 salad  
**
45 min  
Yes

This is a simple but delightful appetizer salad, with interesting flavor and a lightly crunchy texture. It's also very easy to make, vegetarian, and can be made well ahead.



1-1/4
1/2
-------
2
1/2
2
1
1/4
-------
3
#
T
---
cl
T
t
t
t
---
Kohlrabi (1)  
Salt
-- Dressing
Garlic
Soy Sauce
Black Vinegar (2)
Sesame Oil, dark
Sugar
-- Garnish
Scallion
Make   -   (45 min - 15 min work)
  1. Cut off hard root end of KOHLRABI. Peel and slice very thin. Cut slices into very narrow slivers. Mix with Salt and let stand for about 20 minutes, tumbling a couple of times.
  2. Drain Kohlrabi and squeeze as dry as you can.
  3. Crush GARLIC and chop very fine. Mix all Dressing items and tumble with Kohlrabi.
  4. Slice Scallion Greens very thin for Garnish. Use the whites for something else.
  5. Serve cool, garnished with Scallion Greens. For buffet service, just mix the Scallion Greens in.
NOTES:
  1. Kohlrabi   This vegetable can be found in most supermarkets and produce stands. For details see our Kohlrabi page.
  2. Black Vinegar:   This rice vinegar is available in most markets serving an East or Southeast Asian community. That from Chinkiang is considered the best, and Gold Plum is a good brand. For details see our Sours page.
  3. Variations:   This is also made in a hot-sour version, which doubles the Vinegar and adds about 2 T of chili oil, and some ground Sichuan Peppercorns.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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