¼ cup rice vinegar (not seasoned)
2 tablespoons sugar
1 teaspoon grated peeled ginger
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice, 1 tablespoon zest
1 tablespoon orange juice, 1 tablespoon zest
1 fresh chile, finely chopped, with seeds
1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced (4-5)
1/2 cup coarsely chopped cilantro or parsley
5 grated carrots
1 kohlrabi bulb, peeled and grated
toasted sesame seeds
For the dressing, whisk together the first 8 ingredients in a large bowl until the dressing emulsifies.
Wash your napa cabbage head thoroughly after you peal away the leaves. Bunch together and dice as thinly as you can. Give the diced cabbage a few chops to make the bites smaller. Add to the large bowl with dressing. Grate your carrots and peeled kohlrabi on a cheese grater or some other grater and dice your scallions. Add it all to the bowl. Chop up the cilantro (or parsley) and along with the sesame seeds, add to the bowl. Toss and add salt and pepper to taste.