Kohlrabi Slivers and Snap Peas with Sesame Dressing 

adapted from a recipe by Maggie Ruggiero and posted on epicurious.com

2 cups Snap Peas, halved (2 cups)

3/4 pound trimmed kohlrabi bulbs

1/3 cup Japanese-style sesame seeds (not hulled), toasted

3 tablespoons plus 1 teaspoon reduced-sodium soy sauce

2 teaspoons sugar

2 teaspoons mirin (Japanese sweet rice wine)

1 tablespoon water

Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch peas until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry. Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish. Finely grind sesame seeds in grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)

Serve salad drizzled with some of dressing and serve remainder on the side.

Cooks’ note: Salad and dressing can be made 1 day ahead and chilled separately, covered. If dressing is too thick to drizzle, thin with 1 teaspoon water.