Kohlrabi carpaccio with sesame sauce {vegan – sans gluten}
Pour tout vous avouer, le chou-rave est un légume que j’avais un peu délaissé au marché ces dernières années, mais comme je suis curieuse j’ai eu envie de le re-découvrir ! Et quoi de mieux que de le manger cru, et ça tombe bien parce qu’en ce moment on a pas trop envie d’allumer son four, on vit déjà dedans !!! Donc me voici avec mon chou rave et la grosse révélation a été de le manger cru en carpaccio, pour garder son coté hyper croquant (comme le navet nouveau !). To accompany this carpaccio of kohlrabi I have prepared a sauce with small onions, finally it is an expression, hein, because actually the sauce is more sesame/ginger !!!
In short, a very fresh entry,
which we never get tired of at home (so it became a basic, as new turnip carpaccio et fennel salad !). A little advice if you don't know kohlrabi, choose it not too big, it will only be more tender (and tenderness is important !). And then if you don't have a mandolin to cut it all, try to do your best to make the slices not too thick (it will be much easier to eat !).
Kohlrabi carpaccio with sesame sauce {vegan – sans gluten}
POUR 4 PEOPLE
- 2 choux-raves (purple or white)
- chives
FOR THE SAUCE
- 2 tablespoons of soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon of rice vinegar
- 1 inch of grated ginger
- 2 teaspoons of sesame seeds
- Peel then cut the kohlrabi into thin strips with a knife or a mandolin.
- Arrange the slices nicely in a dish.
- Chop chives and take chive flowers if you have them.
- For the sauce, mix together, soy sauce, sesame oil, rice vinegar and sesame seeds. Grate the ginger and add it to the sauce.
- Pour the sauce over the kohlrabi then add the chopped chives and chive flowers.
- Taste immediately or the kohlrabi will tend to lose its crunch !
