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
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Ingredients
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1/2 pound
Kohlrabi, shredded or finely julienned
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2 tablespoons
Finely chopped fresh mint
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2 tablespoons
Finely chopped fresh Thai basil
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2 tablespoons
Finely chopped fresh cilantro
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1
Shallot (medium), very thinly sliced
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1
Red chile, (or more to taste), very thinly sliced
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4 tablespoons
Fresh lime juice
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1 1/2 tablespoons
Fish sauce
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2 teaspoons
Brown sugar
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1 teaspoon
Finely grated fresh ginger
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2
Garlic cloves, peeled and finely minced
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1/4 cup
Dry roasted peanuts, roughly chopped
Directions
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1. In a large bowl, combine the shredded kohlrabi, mint, Thai basil, cilantro, shallot, and chile.
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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.
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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.
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