Asian-flavored Chopped Salad with Kohlrabi, Bok Choy, Sugar Snap Peas & Scallions

This recipe is an example of how you can combine this week’s vegetables in a salad. You could even add Hakurei turnips, garlic scapes or zucchini. Adjust the amounts to suit your taste.

2 kohlrabi, about 2 to 2 1/2-inches in diameter, chopped
1 to 2 green onions, chopped
2 ounces sugar snap peas, halved
3/4 cup bok choy, chopped
1/4 red bell pepper, julienned
pinch crushed pepper flakes
1 clove garlic, finely minced
1/4-inch piece of fresh ginger, grated
1 tablespoon toasted sesame seeds
1/2 tablespoons canola oil
1 teaspoon sesame oil
1 to 1 1/4 teaspoon lemon juice
dash of rice vinegar
salt and pepper to taste
black sesame seeds
1 tablespoon minced green onions

Combine all ingredients except black sesame seeds and green onions in a large bowl and toss well to distribute flavors. Garnish top with black sesame seeds and minced green onions. Refrigerate for at least 1 hour before serving to allow flavors to blend.

Serves 2.

Adapted from