Zen priest and cookbook author Ed Espe Brown created this colorful, crunchy picnic slaw that combines the sweetness of baby carrots with the mild, earthy flavor of kohlrabi.
Kohlrabi is a versatile vegetable whose name means "cabbage turnip" in German. Choose small to medium-size bulbs for the best flavor and texture. Garlic, ginger, red pepper, green onion, and toasted sesame seeds can turn just about anything Asian, and these elements add a great flavor to this salad.
2 small red onions
2 tablespoons red wine vinegar
2 medium kohlrabi
3 orange carrots
3 red carrots
3 green onions
Fresh basil, for garnish
1/3 cup rice wine vinegar
1/4 cup honey
2 cloves minced garlic
1 tablespoon freshly grated ginger
Pinch of red pepper flakes
Salt, to taste
3 tablespoons toasted brown sesame seeds
Peel and slice the red onion into thin rounds. Cover with boiling water for 20-30 seconds and then drain. Add the red wine vinegar and enough cold water to cover. Let sit.
Trim and peel the kohlrabi, discarding the outer skin. Cut into matchsticks about two inches long.
Cut the carrots diagonally and then into matchstick pieces.
Slice the green onions diagonally into thin ovals.
If your basil leaves are small, leave them whole; otherwise, slice them into strips. Set aside.
Bring a quart of water to a boil and blanch the kohlrabi for 1 minute. Drain.
Blanch the carrots for 30 seconds. Drain. Combine the kohlrabi and carrots in a large bowl. Drain the red onion and add to the mixture.
In a small bowl combine the rice wine vinegar, honey, garlic, ginger, red pepper, and a touch of salt. Add some of dressing to the kohlrabi and carrots; toss to distribute.
Add the green onion, basil, and sesame seeds. Taste and adjust the seasoning, as desired.
(c) Edward Brown, 2001
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