Kohlrabi salad with sour-and-hot dressing from Every Grain of Rice: Simple Chinese Home Cooking (page 62) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Apollonia on August 06, 2024

    Even my kohlrabi hating family loved this. Great summer salad!

  • Pandan on July 15, 2024

    Fast and easy side dish. Served it with Malaysian Sambal tofu, stir fried lettuce and rice. I cut up my kohlrabi a bit too thinly with a mandoline, so it wasn’t that crunchy.

  • shoffmann on October 21, 2017

    I've made this a couple times now. The salad is crunchy, spicy, salty and a lovely orange color. I find the combination of flavors to be a bit addictive. I use a mandoline to quickly/easily cut the kohlrabi into match sticks. After tossing with the dressing ingredients, the salad is fine sitting out for a bit while the rest of the meal is prepped.

  • JoanN on June 18, 2013

    It’s light and summery and crunchy and spicy and easy to prepare and, this version at least, has all the flavors of Sichuan in it. This is just perfect summer fare. I’m so glad I stumbled upon it. I’m so glad I decided to give it a try.

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