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
Kohlrabi, shredded or finely julienned
Finely chopped fresh mint
Finely chopped fresh Thai basil
Finely chopped fresh cilantro
Shallot (medium), very thinly sliced
Red chile, (or more to taste), very thinly sliced
Fresh lime juice
1 1/2 tablespoons
Finely grated fresh ginger
Garlic cloves, peeled and finely minced
Dry roasted peanuts, roughly chopped
In This Recipe
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.