This is a great way to use napa cabbage. It's so tasty. We followed the recipe using napa. You can sprinkle on the chile pepper at the table so people who aren't spice-lovers will still eat the salad.
Slice into 2-inch matchsticks one of the following:
- 2 - 3 kohlrabi, peeled (here I'm sure they're talking about Early White kohlrabi which is about 2 - 3" in diameter. If you're using the Gigante that we're harvesting now, you'll probably only need 1/4 kohlrabi), or
- 5 small cucumbers, peeled and seeded, or
- 6-inch piece daikon (or 3 cups) radish, or
- 3 cups shredded cabbage
Let stand to drain, 30 - 45 minutes. Rinse the vegetables under cool running water to wash off the salt. Drain well, place in a bowl and stir in:
- 2 T minced garlic
- 1 1/2 t. minced red chile pepper or 2 T crushed red pepper flakes
- 1 T sugar
- 1 T red wine vinegar (I think I used rice vinegar here)
- 1 1/2 T extra virgin olive oil
- 1 1/2 to 2 T toasted sesame oil
- Salt to taste
It's so good, it might make this year's Thanksgiving menu.
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