This is a slightly different take from my favorite kohlrabi slaw, except it’s more exciting and a bit less work. With appealing recipes on hand, celebrate kohlrabi the seasonable ingredient that it is. The CSA box is currently teeming with kohlrabi, bring them on. If you can’t get kohlrabi, a large radish or green papaya will also work. I am excited about the nut-seaweed-chili-seed sprinkle that’d bring any salad to life. That reminds me of the Japanese condiment known as “furikake” frequently used as tabletop sprinkles. After I discovered furikake in Japan, I start sprinkling that liberally on egg, potato, rice, salad or toast. There isn’t any food that this kind of sprinkle wouldn’t enhance. (You may find furikake at Trader Joe’s. If that’s not available, a dash of “everything bagel” and some nuts would do in a pinch.) Bottle the sprinkle in a jar and tie a bow around it, this makes a delightful culinary gift. I make myself a big jar of it, minus the peanuts (which easily go rancid), and add to my pantry — a gift to the kitchen god! To cut kohlrabi into wide strips, resembling short fat noodles, you need a mandoline to slice … Continue reading Kohlrabi “Noodle” Salad | Flavor by Ottolenghi