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KOHLRABI & PEA SHOOT SALAD

See also Article: Summer Salads III

• 8 oz. pea shoots
• 1 medium to large kohlrabi bulb, peeled and finely julienned
• 4 teaspoons rice wine vinegar
• 1 tablespoon rice wine
• 2 garlic cloves, finely minced or pushed through a garlic press
• 1 teaspoon Dijon mustard
• 1 small batch chopped cilantro
• Salt and pepper to taste
• 4 tablespoons avocado oil or vegetable oil


Pea shoots can be found in Asian supermarkets. Kohlrabi can be found in both Asian and American markets. A member of the turnip family, (and hence it’s sweet turnip like taste), kohlrabi has pale green bulbs attached to long leafy greens, both of which are edible. Make sure the bulbs are firm and the greens have no yellow spots. Cut off the bulbs and peel them just as you would a turnip. It’s crunchy and delicious and goes well in salads. Combine the kohlrabi and pea shoots. Mix all the remaining ingredients in a separate bowl except the oil. Then gradually drizzle in the oil, constantly whisking, until fully incorporated. Toss the dressing with the greens and serve.

 

 

 

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