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
Need to make a substitution?
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.