Best 3 Kohlrabi Slivers And Pea Shoots With Sesame Dressing Recipes

Kohlrabi Slivers and Pea Shoots with Sesame Dressing image

Provided by Maggie Ruggiero

Yield Makes 6 servings

Number Of Ingredients 9

2 ounces snow-pea shoots, halved (2 cups)
3/4 pound trimmed kohlrabi bulbs
1/3 cup Japanese-style sesame seeds (not hulled), toasted
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water
Equipment:
an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder

Steps:

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.
Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.
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.)
Serve salad drizzled with some of dressing and serve remainder on the side.

Kohlrabi and Pea Soup with Dill image

Provided by Laka kuharica - Easy Cook

Time 45m

Yield 2

Number Of Ingredients 7

1 tablespoon olive oil
½ large onion, chopped
1 pound peas
½ pound kohlrabi, peeled and cut into small dice
1 bunch fresh dill, chopped
½ tablespoon seasoning blend (such as Vegeta®)
water to cover

Steps:

Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine.
Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.

Nutrition Facts : Calories 290 calories, Carbohydrate 43.5 g, Fat 8 g, Fiber 14.6 g, Protein 14.8 g, SaturatedFat 1.1 g, Sodium 983 mg, Sugar 16.8 g

Slivered Snow Pea & Chicken Salad image

Provided by Manami

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, trimmed
1 (14 ounce) can organic reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced sodium soy sauce
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini (we used cashew butter, had it on hand from another dish) or 2 tablespoons smooth cashew butter (we used cashew butter, had it on hand from another dish)
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 lb snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews

Steps:

Place chicken in a medium skillet or saucepan and add broth; bring to a boil.
Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
Transfer the chicken to a cutting board to cool.
Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.).
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add ginger and garlic and cook, stirring, until fragrant, about 1 minute.
Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes.
Transfer to the bowl with the dressing.
Add the chicken to the bowl with the peas; toss to combine.
Serve sprinkled with cashews.