KOHLRABI SLIVERS AND PEA SHOOTS WITH SESAME DRESSING

Kohlrabi Slivers and Pea Shoots with Sesame Dressing image

Provided by Maggie Ruggiero

Yield Makes 6 servings

Number Of Ingredients 9

2 ounces snow-pea shoots, halved (2 cups)
3/4 pound trimmed kohlrabi bulbs
1/3 cup Japanese-style sesame seeds (not hulled), toasted
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water
Equipment:
an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder

Steps:

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