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Kohlrabi Slivers & Pea Shoots with Sesame Dressing


2 cups snow-pea shoots, halved
3/4 pound kohlrabi bulbs, trimmed
1/3 cup Japanese-style sesame seeds (not hulled), toasted
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
2 teaspoons sugar or agave
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water


  1. Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds.
  2. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry.
  3. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer.
  4. Toss together with shoots in a serving dish.
  5. Finely grind sesame seeds in a grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)
  6. Serve salad drizzled with some of dressing and serve remainder on the side.

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