I never quite understand this vegetable…..it is not exactly attractive to start out with. I have been taught by mother-in-law that it is good in soup, and so for years I made it that way, until we moved away from Regina.
While I was visiting my sister-in-law in Hong Kong a few weeks ago I tasted her version of Kohlrabi, and it was so yummy, I never thought highly of this vegetable until I tried her stirred fried. It completely changed my impression of this weird looking thing.
I began to notice that the kohlrabi is gaining popularity these days, I have seen them in markets, and it was not until I read the “taste space” blog that I realized there are so many different ways of making this …..ummm….thing.
Last Sunday for our Easter dinner, besides the turkey, I made my own version of Kohrabi Salad, so here is my recipe, sorry….. I do not usually cook with precise measurements, so it is a handful of this, and a dash of that.
1 kohlrabi, peeled and cut and sliced into slivers
1 carrot, peeled and julienned
1 cup of pea shoots
1 cup of steamed green soya beans
1/2 cup of Kirin
1/4 cup of tamarind sauce
2 cloves of chopped garlic
1/2 cup of rice vinegar
1-2 tsp of sesame oil
1 tsp of tahini sauce
whisk the above together, until well blended.
Put all ingredients together in a salad bowl, toss in the dressing and chill until ready to serve.