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

  • spring onions
  • kohlrabi
  • sesame oil
  • caster sugar
  • chilli oil
  • Chinkiang vinegar
  • light soy sauce

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

  • 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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