Recipe adapted from: Bon Appétit
Servings: About 2 cups
Total Time: 40 minutes
Ingredients:
- 1 pound small kohlrabi, peeled and very thinly sliced
- 1 teaspoon kosher salt
- 1 garlic clove, finely grated
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons chili crisp or chili oil
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon fish sauce
- ½ teaspoon sugar
- 1 teaspoon toasted sesame seeds
- Thinly sliced scallions, for serving
Directions:
- Salt the kohlrabi. Toss the sliced kohlrabi with the kosher salt. Refrigerate for 30 minutes, tossing once or twice. This draws out a little moisture while keeping the vegetable wonderfully crunchy.
- Make the dressing. In a bowl, whisk together the garlic, cilantro, rice vinegar, chili oil, lime zest, lime juice, sesame oil, fish sauce, and sugar.
- Drain. Drain the kohlrabi well and gently pat dry if it seems particularly wet.
- Toss. Add the kohlrabi to the dressing and toss until thoroughly coated.
- Finish. Fold in the sesame seeds and top with sliced scallions.
- Serve or chill. Eat immediately for maximum crunch, or refrigerate for several hours to let the flavors deepen. Serve alongside rice, grilled meats, sandwiches, or grain bowls.