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Author Notes: I love Thai green papaya salad, but finding green papayas in Wisconsin is no easy task. On the other hand, come summer, we are usually inundated with kohlrabi from our CSA, which I decided to try preparing in a similar way. The result is a fresh and spicy salad bursting with Thai flavors that somehow manages to make kohlrabi taste - dare I say - delicious. —Sarah | Wisconsin from Scratch
- 1/2 pound Kohlrabi, shredded or finely julienned
- 2 tablespoons Finely chopped fresh mint
- 2 tablespoons Finely chopped fresh Thai basil
- 2 tablespoons Finely chopped fresh cilantro
- 1 Shallot (medium), very thinly sliced
- 1 Red chile, (or more to taste), very thinly sliced
- 4 tablespoons Fresh lime juice
- 1 1/2 tablespoons Fish sauce
- 2 teaspoons Brown sugar
- 1 teaspoon Finely grated fresh ginger
- 2 Garlic cloves, peeled and finely minced
- 1/4 cup Dry roasted peanuts, roughly chopped
- 1. In a large bowl, combine the shredded kohlrabi, mint, Thai basil, cilantro, shallot, and chile.
- 2. In a small bowl or jar, whisk together the lime juice, fish sauce, brown sugar, ginger and garlic until well combined. Pour over the kohlrabi mixture, and toss to mix well.
- 3. Mix in ⅔ of the peanuts, then transfer salad and any juices in the bottom of the bowl to a serving plate. Top salad with remaining ⅓ of the peanuts and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique