Kohlrabi Slaw
- Heart-healthy
- Low sodium
- Vegan
- Lactose free
Kohlrabi is a northern Chinese vegetable in salads and stir-fries, as well as for salting and pickling. This is a typical Beijing-style marinated salad seasoned with Sichuan (Szechuan) peppercorns. To julienne kohlrabi, peel it, then thinly slice; stack and juliennne the slices.
Ingredients
- 4 cups (1 L) julienned kohlrabi
- 1 cup (250 mL) julienned carrot
- 1 red or green hot pepper, thinly sliced
- 1 tsp (5 mL) salt
- 3/4 tsp (4 mL) Sichuan peppercorns
- 1/4 cup (60 mL) rice vinegar
- 1-1/2 tsp (7 mL) granulated sugar
- 1 green onion, thinly sliced
Preparation
In large bowl, toss together kohlrabi, carrots, hot pepper and salt. In small skillet over low heat, toast peppercorns until fragrant and slightly darkened; sprinkle over kohlrabi mixture.
With hands, toss to thoroughly mix, squeezing ingredients to soften slightly. Let stand at room temperature for 30 minutes.
Squeezing out excess liquid, drain. Add vinegar, sugar and onion; toss. Let stand for at least 30 minutes before serving or refrigerate for up to 3 days.
Makes 6 to 8 servings.
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