Turnip Salad

Ingredients

Makes 4 servings

• 2 medium kohlrabi, peeled and cut into thin strips
• 1 tbsp rice vinegar or white vinegar
• 2 tsp sugar
• 1 clove garlic, finely chopped
• 1 tbsp Korean hot pepper paste
• 1/2 tsp scallion, chopped
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 tbsp salt for salting the turnips

Method

1. In a large bowl, add the turnips, 1 tbsp of salt, and mix them well. Set aside for 5 minutes.
2. Mix the hot pepper paste, vinegar, sugar, and garlic until well blended.
3. Squeeze out any excess water from the turnip strips.
4. Combine the turnips with the hot pepper paste mixture, and mix them well.
5. Add the sesame oil and mix the salad up a bit more.
6. Garnish with the chopped scallions.
7. Refrigerate for 30 minutes before serving.

Remove the leaves, stems and then peel the kohlrabi

Thin sliced

Cut into thin strips

Mix the turnip strips with the hot pepper paste mixture well

The name kohlrabi is German for cabbage turnip (kohl as cabbage, and rübe for turnip) though kohlrabi is more related to cabbage and broccoli than to root vegetables. I usually eat them raw, just peeled, sliced,and added to a salad.