Kohlrabi cold dish

My mom absolutely loves this dish, which is surprising considering she is not a very adventurous eater. I know for me personally, the site of kohlrabi wasn’t exactly what I called appetizing; however I managed to conquer my “fears” and thought to gave it a try. Although to be quite honest I was mostly prompted by the big “SALE” sign that was posted on the front of the big bin of this bulbous green vegetable.

This recipe was also partly inspired by a delicious mushroom mixture I had when visiting with some of my mom’s friends in which they used vinegar and some chili oil to create an absolutely wonderful dish. I also wanted to utilize the nice natural crunch of the vegetable and so I figured what a better way than to serve this dish… COLD! However I did cook the dish (obviously) just to help incorporate the flavors. Perfect for those hot days where soup just makes you feel like the inside of a sauna.
Just a note on the taste, think the texture of a radish and the smell of chives. Then combine those flavors (without the spiciness of the radish, its almost like a sweet radish without the kick to it).
So for those of you who are (or were, like me) afraid of this foreboding vegetable, fear no longer! This turned into both a delightful and delicious surprise. So let’s get to it!




• 2 kohlrabi peeled and thinly sliced
• handful of soaked wood ear mushroom
• 3 shiitakes thinly sliced
• green onion
• 1/2 tsp. Chili oil
• small handful of pearl onions halved
• 2-3 tbsp. Vinegar
• light soy sauce
• 1/2 tsp. Sugar
• salt


  1. Heat some oil in a pan then add in the slice call Robbie along with a little bit of water stirring for about a minute then add shiitake mushrooms and cover for another 2 to 3 minutes
  2. Add a splash of the soy sauce and stir for another minute or two then add in the wooded your mushrooms as well as the onions a little bit of the vinegar maybe about half of it and cover for another two minutes. Add water if necessary
  3. Once vegetables are somewhat cook together turn off the heat and add in the chili oil the rest of the vinegar some salt in the sugar and mix altogether. Add more vinegar if you want and you can serve the dish either hot or cold. If serving cold chill in the refrigerator for about 30 minutes stirring the dish every so often to evenly cool it

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