Alabashat washed, peeled and cut into slices first, then - thin strips. Blanched briefly in boiling salted water, then washed with cold water in a colander and allowed to drain. In a bowl mix estragonat, vinegar, peeled and chopped ginger, salt and sugar. Alabashat placed in a bowl, pour with topping, add the oil, sprinkle with sesame seeds and paprika. Allow to stand for at least 1 hour, then serve. Salad can be prepared from crude, neblanshiran kohlrabi.