Kohlrabi Salad

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Kohlrabi Salad

Ingredients

Kohlrabi 3 pcs

Carrot 1/2 pc

Bamboo shoot 1 pc

Dried wood ear fungus (white back) 6-8 pcs

Japanese cucumber 1 pc

Seasoning：

Sesame oil 1 teaspoon

Sesame paste 2 tablespoons

Peanut butter 2 tablespoons

Premium soy sauce 1 tablespoon

Mustard (or wasabi) 2 teaspoons

Salt or chicken powder adequate amount

Sesame a little

Procedures

1. Soak dried fungus in water for 5 minutes and then 10 minutes. Drain and shred when cool. Shred kohlrabi and bamboo shoot. Cook in hot water and rinse with cold water.

2. Shred cucumber and carrot but do not cook. Just mix with shredded fungus, kohlrabi and bamboo shoot in a big bowl. Rinse well with cold boiled water. For a cooler taste, put into refrigerator for 15-30 minutes.

3. Mix sesame oil, sesame paste and peanut butter together into a sauce (if necessary, add 1-2 tablespoons cold water to dilute). Add a little salt or chicken powder into bowl of salad, and then premium soy sauce and mustard. Mix well and then add sauce to mix thoroughly. Place salad on a serving plate and garnish with sesame.