Ode to Joy

 

Spicy Chinese Slaw

Slice into 2-inch matchsticks one of the following:

  • 2 to 3 kohlrabi, peeled
  • 5 small cucumbers, peeled and seeded
  • 6-inch piece daikon (or 3 cups) radish, or 3 cups shredded cabbage

Place mixture in a glass bowl and toss with:

  • 4 tablespoons salt

Let stand to drain, 30 to 45 minutes. Rinse under cool running water to wash off the salt. Drain well, place in a bowl, and stir in:

  • 2 tablespoons minced garlic
  • 11/2 teaspoons minced red chile pepper, or
  • 1 to 2 tablespoons red pepper flakes, plus
  • 1 tablespoon sugar
  • 1 tablespoon rice wine vinegar
  • 11/2 tablespoons extra-virgin olive oil 11/2 to 2 tablespoons toasted sesame oil
  • Salt to taste

Marinate for a minimum of 1 hour. Serve at room temperature or chilled. The slaw will stay fresh in the refrigerator 2 to 3 days. Makes 6 to 8 servings.

 

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