Kohlrabi and Carrot Salad

comments (5) February 11th, 2009

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Click To Enlarge Photo: Judi A. Rutz

4 medium green kohlrabi
2 medium carrots
About 1-1/4 tsp. salt
8 tsp. unseasoned rice wine vinegar
2 tsp. sugar
Up to 1/8 tsp. ground cayenne
20 fresh mint leaves
4 to 6 Tbs. cilantro leaves
1 small hot red or green chile (optional)
1/2 cup peanuts, roasted and coarsely chopped (see note)

4 servings

Using the full amount of cayenne makes this Vietnamese salad quite spicy. If you really like things hot, add the shredded chile. This recipe is adapted from Madhur Jaffrey’s Far Eastern Cookery.

Peel and trim the kohlrabi and carrots, and cut into 1⁄8-inch matchsticks. Put them into a bowl, sprinkle with about 1 tsp. salt, and toss thoroughly with your hands. Set aside for 10 to 15 minutes. Squeeze out as much moisture as you can—roll the vegetables up in a clean tea towel and wring gently over the sink—then pat them dry. Wipe the bowl dry and put the vegetables back in it. Add the vinegar, sugar, cayenne, and about 1⁄4 tsp. more salt. Toss to mix. Taste and adjust the seasoning if needed. Tear up the mint and cilantro leaves and add them to the salad. Toss well.

Trim the stem end from the chile and shake out as many seeds as you can. Cut the chile crosswise into fine shreds. Just before serving, add most of the peanuts to the salad and toss well. Garnish with the remaining nuts and a few chile shreds, or pass the chiles separately at the table.

Note: Roast raw peanuts in a 350°F oven for 20 to 25 minutes. Check and stir every 8 minutes or so.

Recipe by Ruth Lively
June 1999
from issue #21

posted in: salad, carrots, kohlrabi, side dish

Comments (5)

Dixang writes: Really like this
Posted: 4:49 am on November 5th
benjamin_brown writes: I like your efforts
Posted: 2:04 am on February 23rd
Charisparker writes: Incredibly Awesome
Posted: 1:29 am on February 18th
aronspencer writes: Awesome
Posted: 6:30 am on February 16th
Lukewhite writes: Yummy....
Posted: 2:49 am on December 23rd
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