….Kohlrabi may look like a root vegetable, but it is actually related to cabbage. It can be green or purple, and is a bulbous vegetable surrounded by two layers of stiff leaves attached in rosette like a cabbage. It has long leafy greens that shoot out from the top. All parts of the kohlrabi can be eaten both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed in soup or stew, and eaten raw. Smaller kohlrabi tends to taste sweeter. Tender raw ones add great flavor to salads or you can sauté or stem them as you would other greens. Korean radishes are sweet, juicy, and delicious during autumn and winter. So I sometimes use kohlrabi instead of Korean radish in summer. However, don’t be afraid to try it raw. Slice the kohlrabi bulb thinly and add it to your favorite salad, perhaps along with the tender greens, or put some on your next vegetable platter. It’s a good vegetable with a taste and texture somewhere between cabbage and broccoli stems.
Time: 30 minutes
- 1 kg kohlrabi(after peeling), peeled and julienned, tops reserved
- 5 fresh chestnut, peeled and sliced
- 3 tbsp green onion, minced
- 3 tbsp chili powder
- 2 tbsp sugar
- 2 tbsp garlic, minced
- 1–2 tbsp sesame seeds
- 2 tbsp sesame oil
- 3 1/2 tbsp fish sauce
- You should always peel off the tough outermost layer of the bulb with a vegetable peeler first or small knife.
2. Put the julienned kohlrabi into a bowl and add the 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, chestnut, and kohlrabi leaves into the bowl(add some chili powder if it is too mild). 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.
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