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Saturday, July 19, 2008


6 medium kohlrabi, stems and leaves removed, peeled and julienned (about 4 cups)

1/4 cup rice wine vinegar or white wine vinegar
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons fresh minced ginger root
1/2 teaspoon dried tarragon
1/4 teaspoon crushed red pepper flakes
Dash of salt
1 small red onion, peeled, ends removed, thinly sliced and separated into rings
1 tablespoon toasted sesame seeds

In a large saucepan, bring 2 quarts of water to a boil; add the kohlrabi and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water. Transfer the kohlrabi to a medium bowl.

To prepare the dressing: In a small bowl, whisk together the rice wine (or white wine) vinegar, red wine vinegar, vegetable oil, ginger, tarragon, crushed red pepper and salt.
Pour dressing over the kohlrabi and toss well. Cover and refrigerate at least 2 hours.

To serve: Place the kohlrabi on a platter. Arrange the red onion rings on top and sprinkle with sesame seeds.

Makes 6 servings.

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