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Kohlrabi Slivers and Pea Shoots with Sesame Dressing

['2 ounces snow-pea shoots, 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', 'an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder']

Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots 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 suribachi or 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.

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