Kohlrabi Slivers and Pea Shoots with Sesame Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 teaspoons sugar
- 1 tablespoon water
Preparation Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish. Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.) Serve salad drizzled with some of dressing and serve remainder on the side. Cooks' note:• Salad and dressing can be made 1 day ahead and chilled separately, covered. If dressing is too thick to drizzle, thin with 1 teaspoon water.
Preparation Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish. Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.) Serve salad drizzled with some of dressing and serve remainder on the side. Cooks' note:• Salad and dressing can be made 1 day ahead and chilled separately, covered. If dressing is too thick to drizzle, thin with 1 teaspoon water.
