Kohlrabi Slivers And Pea Shoots With Sesame Dressing Recipes

KOHLRABI SLIVERS AND PEA SHOOTS WITH SESAME DRESSING

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

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.

SLIVERED SNOW PEA & CHICKEN SALAD

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.