Kohlrabi and carrot ribbon salad

Prep: 15 minutes Cook: 10 minutes Makes: 4to6 side servings

3 medium-size kohlrabi, about 1 ½ pounds, trimmed, peeled

2 medium-size carrots, trimmed, peeled

2½ tablespoons tamari soy sauce

tablespoons unseasoned rice vinegar

1½to2 tablespoons honey or sugar, to taste

½to1 tablespoon piri piri hot sauce

(or other hot sauce), optional, to taste

teaspoon dark Asian sesame oil

Salt

Chopped fresh green onions or chives

Sesame seeds

1. Cut peeled kohlrabi in half through the stem end. Put the cut side down on the cutting board and slice thinly into half-moons. You should have about 4 cups. Use a vegetable peeler to shave carrots into long ribbons; you should have about 2 cups loosely packed. 2. Put sliced kohlrabi into a microwave-safe bowl. Add

1⁄3 cup water and cover with a lid or plastic wrap vented at one corner. Microwave on high (100 percent power), stirring once or twice, until fork-tender, 6 to 8 minutes. (The tip of a fork should pierce it easily.) Let stand, covered, 5 minutes. Drain well. Return to bowl; stir in carrots. Cover and set aside while you make the dressing.

3. Whisk together soy sauce, vinegar, honey, hot sauce and oil in a

medium-size bowl until homogenous. Add kohlrabi and carrots. Toss well to coat. Taste and season with salt. Serve warm or at room temperature garnished with plenty of chopped green onions and sesame seeds.

Nutrition information per serving (for 6 servings): 69 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 10 g sugar, 3 g protein, 665 mg sodium, 4 g fiber

ALEX GARCIA/CHICAGO TRIBUNE 2006 Kohlrabi is technically not a root vegetable or a tuber; rather it is an enlarged, above-ground stem.