Photo by Alex Lau
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 pound small kohlrabies, peeled, halved lengthwise, thinly sliced crosswise
1 teaspoon kosher salt
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
1 tablespoon unseasoned rice vinegar
2 teaspoons chile oil
1 teaspoon finely grated lime zest
1 1/2 teaspoons fresh lime juice
1/2 teaspoon black sesame seeds
1/2 teaspoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
Preparation
Toss kohlrabies and salt in a large bowl to coat; chill, tossing occasionally, 30 minutes. Drain, then toss in a clean large bowl with garlic, cilantro, vinegar, chile oil, lime zest, lime juice, sesame seeds, fish sauce, sugar, and sesame oil to combine.
