Spicy Chinese Slaw

This recipe is from The Joy of Cooking.  If you haven't checked out this "old" cookbook lately, you should.  The newest version is jam-packed with tips and great recipes.

This is a great way to use napa cabbage.  It's so tasty.  We followed the recipe using napa. You can sprinkle on the chile pepper at the table so people who aren't spice-lovers will still eat the salad.

Slice into 2-inch matchsticks one of the following:

• 2 - 3 kohlrabi, peeled (here I'm sure they're talking about Early White kohlrabi which is about 2 - 3" in diameter.  If you're using the Gigante that we're harvesting now, you'll probably only need 1/4 kohlrabi), or
• 5 small cucumbers, peeled and seeded, or
• 6-inch piece daikon (or 3 cups) radish, or
• 3 cups shredded cabbage

Place cut up veggie into a glass bowl and toss with 4 T salt (we used kosher)
Let stand to drain, 30 - 45 minutes.  Rinse the vegetables under cool running water to wash off the salt.  Drain well, place in a bowl and stir in:

• 2 T minced garlic
• 1 1/2 t. minced red chile pepper or 2 T crushed red pepper flakes
• 1 T sugar
• 1 T red wine vinegar (I think I used rice vinegar here)
• 1 1/2 T extra virgin olive oil
• 1 1/2 to 2 T toasted sesame oil
• Salt to taste

Marinate for a minimum of 1 hour.  Serve at room temperature or chilled.  Will stay fresh for 2 - 3 days in the refrigerator.

It's so good, it might make this year's Thanksgiving menu.