2000s Recipes + Menus
Kohlrabi Slivers and Pea Shoots with Sesame Dressing
Serves6
- Active time:20 min
- Start to finish:20 min
May 2008
Food editor Maggie Ruggiero became enamored of a sesame-dressed salad at Donguri, a Japanese home-cooking restaurant in New York City. This is her take on it. Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.
- 2 oz snow-pea shoots, halved (2 cups)
- 3/4 lb trimmed kohlrabi bulbs
- 1/3 cup Japanese-style sesame seeds (not hulled), toasted
- 3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons mirin (Japanese sweet rice wine)
- 1 tablespoon water
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Equipment:
an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder
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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.
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Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.
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Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)
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Serve salad drizzled with some of dressing and serve remainder on the side.
Cooks’ note: Salad and dressing can be made 1 day ahead and chilled separately, covered. If dressing is too thick to drizzle, thin with 1 teaspoon water.
- Keywords
- maggie ruggiero,
- japanese,
- vegetarian,
- salad,
- kohlrabi
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