Kohlrabi salad

….Have you ever tried Kohlrabi? You’ve probably spotted knobby purple or green Kohlrabi at the farmers market recently. It’s a season when Kohlrabi is very delicious in winter. It’s a good vegetable with a taste and texture somewhere between cabbage and broccoli stems. I try Kohlrabi salad instead of radish today. They’re delicious and can be eaten raw in salad if they’re young and tender.

Serving: 4–5

Time: 30 minutes

Ingredients:

1. 3-4 Kohlrabi, julienned(2.2 lb)
2. 4–5 Ts chili powder
3. 2 Ts sugar
4. 2 Ts garlic, minced
5. 3 Ts green onion, minced
6. 3 Ts toasted sesame seeds
7. 3 1/2 Ts fish sauce
8. 2 Ts sesame oil
9. sea salt to taste

Cooking Instructions:

1. You should always peel off the tough outermost layer of the bulb with a vegetable peeler first.

2. Put the julienned Kohlrabi into a bowl and add 3 Ts chili powder into the bowl to mix well first (coat the chili powder with the Kohlrabi).

3. Add the sugar and fish sauce into the bowl and mix them well.

4. Add the garlic, green onion and 1–2 Ts chili powder into the bowl. Mix them well and add some sea salt if it is too bland.

5. Add the toasted sesame seeds and sesame oil into the bowl and mix them slightly. You can keep in the refrigerator for up to 1 week.

6. Serve it.