Sunday, June 27, 2010
This gorgeous slaw, came from a strange orb, that looks not unlike a UFO...but is even more bizarre because it sprouts tentacle-like arms from all sides. It tastes sort of like radishes, but it's not spicy, and sort of like broccoli stems, but it's not sulfurous, and sort of like cucumbers, but it's not watery, and sort of like jicama, but it's not starchy. It is cool, crisp, moist and quite delicious and just what you want to eat on a hot and sultry summer night... like last night, where the fog was so thick the sea was totally obscured, the trees were dripping water like it had just rained, and the low, the LOW was 70 degrees. Ugh.
Kohlrabi tastes good on its own, but it tastes even better when it's dressed up a bit. I decided to julienne it, along with some snap peas and spring onions. Julienne is just a fancy word for slicing it into matchstick pieces. I was lazy, so my matchsticks were big, but if you care about uniformity, use your mandoline slicer or julienne peeler. If you're in your less-than-fully-equipped summer kitchen, and lack certain tools, it's not hard to do it on your own. Peel the kohlrabi, slice it thinly, then stack it and slice it into small matchsticks. ( Works for potatoes too, if you're ever inclined to make French fries.)
The resulting salad, tossed in a ginger dressing was everything I could have hoped for....zingy, bright and refreshing. And I would absolutely make this again if I ever get another kohlrabi in our CSA basket or find one at the farmers' market. If not, the I might substitute cucumbers, and/or broccoli stems (slaw) for the kohlrabi. I think it would also be great with a handful of chopped peanuts tossed on top just before serving (we didn't have any). Luckily, the salad kept well too and we enjoyed the leftovers for lunch again today!
Asian Kohlrabi Slaw
Prep time: 20 minutes
Total time: 20 minutes
Yield: serves 4, with leftovers
1 kohlrabi, peeled and julienned and cut into 2-inch pieces (sliced into matchsticks)
1/2 pound of snap peas, de-stringed and julienned
4 scallions, julienned and cut into 2-inch pieces
1 jalapeno pepper, seeded, de-veined and diced
1 handful of cilantro, chopped
1 thumb of ginger, peeled and grated
1/4 cup rice wine vinegar
2 tablespoons canola (or other plain tasting) oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon sugar
Chopped salted peanuts (a handful), optional
1. Toss kohlrabi, snap peas, scallions, jalapeno and cilantro in a large bowl. Set aside.
2. In a smaller bowl, whisk ginger, vinegar, oils, soy sauce and sugar until combined.
3. Drizzle dressing over the kohlrabi mixture and toss well to coat thoroughly. Serve immediately, or chill until ready to eat. Top with peanuts (if using) just before serving.