Spicy Chinese-Style Slaw

Let's Cook

1. Step 1.

   Place one of the following in a large bowl: 2 pounds kohlrabi, daikon radish, or turnips, peeled and cut into matchsticks

2. Step 2.

   Toss with: 1 tablespoon salt

3. Step 3.

   Transfer the vegetables to a colander in the sink and let stand for 30 minutes. Meanwhile, add to the bowl: ½ cup rice vinegar; 1 tablespoon vegetable oil; 1 tablespoon toasted sesame oil; 2 teaspoons sugar; ½-inch piece ginger, peeled and minced; 1 to 2 fresh red Thai chiles, seeded and minced, or ½ to 1 teaspoon red pepper flakes; 1 garlic clove, minced; (½ teaspoon ground Sichuan pepper)

4. Step 4.

   Rinse the vegetables in the colander well. Drain thoroughly, preferably with a salad spinner. Add them to the bowl and toss with the dressing. If possible, let the slaw sit 30 minutes before serving, stirring a few times. Add: Salt to taste

5. Step 5.

   Serve at room temperature or chilled.