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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 2 ounces snow-pea shoots, halved (2 cups)
- 3/4 pound trimmed kohlrabi bulbs
- 1/3 cup Japanese-style sesame seeds (not hulled),
- 3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons mirin (Japanese sweet rice wine)
- 1 tablespoon water
- an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a
- (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder
Method
- 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
- 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.
