Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Directions

1. 1.

   Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry.

2. 2.

   Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.

3. 3.

   Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)

4. 4.

   Serve salad drizzled with some of dressing and serve remainder on the side.