Name: Kohlrabi Slivers and Pea Shoots with Sesame Dressing
Cook time: 20 min
Total time: 20 min
Yield: Makes 6 servings
Ingredients: 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; 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

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Photo by Ditte Isager

Food editor Maggie Ruggiero became enamored of a sesame-dressed salad at Donguri, a Japanese home-cooking restaurant in New York City. This is her take on it. Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.

Cooks' note:

• Salad and dressing can be made 1 day ahead and chilled separately, covered. If dressing is too thick to drizzle, thin with 1 teaspoon water.

Recipe notes

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