CUCUMBER & KOHLRABI SALAD WITH SESAME CHILI OIL

Adapted from Dining In cookbook

Serves 2-4 as a side (or 1 as a meal as I have been doing)
Takes 30 minutes

Ingredients:

2 cucumbers, ends trimmed
1 kohlrabi, peeled
2 tablespoons rice wine vinegar
1/2 teaspoon Kosher salt, divided
3 scallions, trimmed and cut on the diagonal

Crunchy Garlic Chile Oil:
1/2 cup vegetable oil
2-3 garlic cloves, minced
1-1/2 teaspoons red pepper flakes
1/2 teaspoon Kosher salt
2 teaspoons white or black sesame seeds

Directions:

  1. Begin by preparing the garlic chile oil by pouring oil into a small saucepan and heating over medium heat until glistening (but not smoking). Add garlic and stir. Things will sizzle for a little bit. Let them do that for a minute or so and then add the red pepper flakes and salt into the pot. Reduce heat to medium low and let sizzle for 5-10 minutes until the garlic has gotten a little browned and crispy. Once crispy, remove from heat and add sesame seeds.

  2. Using a mandoline (or vegetable peeler), slice your cucumber lengthwise into ribbons. Cut your kohlrabi into quarters and slice thinly however you like. Toss cucumbers and kohlrabi together in a large bowl with vinegar and salt. Let it marinate in these flavors until the chile oil is finished.

  3. Serve cucumbers and kohlrabi in shallow bowls. Drizzle with sesame chile oil and scallions.

Cucumber, KohlrabiBethanee WrightComment