Kohlrabi Slivers And Pea Shoots With Sesame Dressing

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

1. 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.
2. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.
3. Finely grind sesame seeds in
4. or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)
5. Serve salad drizzled with some of dressing and serve remainder on the side.

snowpea shoots, kohlrabi bulbs, sesame seeds, soy sauce, sugar, rice wine, water

Taken from www.epicurious.com/recipes/food/views/kohlrabi-slivers-and-pea-shoots-with-sesame-dressing-242294 (may not work)