Kohlrabi salad with sesame oil (Xiang you pie lan) from Every Grain of Rice: Simple Chinese Home Cooking (page 62) by Fuchsia Dunlop

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Notes about this recipe

  • tslgirl on June 21, 2025

    Love this recipe. I slice my kohlrabi with a mandolin to make sure I get a small, even cut. One of my favorite ways to use kohlrabi these days; I don’t change the recipe at all.

  • Agaillard on January 05, 2025

    Extremely simple to make, although I did find it lacked flavour, and I made more sauce. I also used turnip instead of kohlrabi, which is supposed to have a stronger taste, but well, not mine :), and I think my batons were too large. I still would make again, this time probably grating the turnip/kohlrabi for a quick salad, or might try the variations.

  • Anea25 on November 26, 2023

    thought it was okay but lacked a bit of flavour

  • lholtzman on June 25, 2021

    8/31/24 - This is OK. I added more sugar and vinegar than called for as I found this a bit too salty.

  • Boffcat on May 24, 2019

    We loved this - I was actually planning to just use the recipe as a 'stepping stone' before adding the remaining ingredients to make the hot and sour variation, but on tasting it I found it addictive. An excellent use for kohlrabi.

  • shoffmann on November 12, 2018

    This was quick and good, but I definitely prefer the sour-and-hot variation of the salad.

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