Name: Kohlrabi Pickles With Chile Oil
Yield: Makes about 1 cup
Ingredients: 1 pound small kohlrabies, peeled, halved lengthwise, thinly sliced crosswise; 1 teaspoon kosher salt; 1 garlic clove, finely grated; 2 tablespoons coarsely chopped cilantro; 1 tablespoon unseasoned rice vinegar; 2 teaspoons chile oil; 1 teaspoon finely grated lime zest; 1 1/2 teaspoons fresh lime juice; 1/2 teaspoon black sesame seeds; 1/2 teaspoon fish sauce; 1/2 teaspoon sugar; 1/2 teaspoon toasted sesame oil

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Photo by Alex Lau

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.

Recipe information

Yield
Makes about 1 cup

Ingredients

1 pound small kohlrabies, peeled, halved lengthwise, thinly sliced crosswise

1 teaspoon kosher salt

1 garlic clove, finely grated

2 tablespoons coarsely chopped cilantro

1 tablespoon unseasoned rice vinegar

2 teaspoons chile oil

1 teaspoon finely grated lime zest

1 1/2 teaspoons fresh lime juice

1/2 teaspoon black sesame seeds

1/2 teaspoon fish sauce

1/2 teaspoon sugar

1/2 teaspoon toasted sesame oil

Preparation

Toss kohlrabies and salt in a large bowl to coat; chill, tossing occasionally, 30 minutes. Drain, then toss in a clean large bowl with garlic, cilantro, vinegar, chile oil, lime zest, lime juice, sesame seeds, fish sauce, sugar, and sesame oil to combine.

TagsPickle Condiment Kohlrabi Root Vegetable Vegetable Dinner Dairy Free Gluten Free Quick Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

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