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SPICY CHINESE-STYLE SLAW
6 to 8 servings

This slaw is a garlicky favorite. For a superlative pickle that uses many of the same seasonings, see Quick Sichuan-Style Cucumber Pickles.

Place one of the following in a large bowl:

  • 2 pounds kohlrabi, daikon radish, or turnips, peeled and cut into matchsticks

Toss with:

  • 1 tablespoon salt

Transfer the vegetables to a colander in the sink and let stand for 30 minutes. Meanwhile, add to the bowl:

  • ½ cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • ½-inch piece ginger, peeled and minced
  • 1 to 2 fresh red Thai chiles, seeded and minced, or ½ to 1 teaspoon red pepper flakes
  • 1 garlic clove, minced
  • (½ teaspoon ground Sichuan pepper)

Rinse the vegetables in the colander well. Drain thoroughly, preferably with a salad spinner. Add them to the bowl and toss with the dressing. If possible, let the slaw sit 30 minutes before serving, stirring a few times. Add:

  • Salt to taste

Serve at room temperature or chilled.

Salads