Asian-Style Kohlrabi Salad
Serves 8, as a side
Adapted from
17 - 21 ounces (500 - 600 grams) kohlrabi, peeled and julienned
2-3 medium carrots, julienned
1 bell pepper, julienned
1 cucumber, peeled, deseeded, and julienned
10 cherry tomatoes, halved lengthwise and then thinly sliced into thirds, lengthwise
½ jalapeno, thinly sliced into rings (optional)
2-3 cloves garlic, minced
2 teaspoons brown sugar
3 tablespoons lemon juice
3 tablespoons Ponzu
1 tablespoon soy sauce
½ teaspoon red pepper flakes
Salt and pepper, to taste
Roasted peanuts, coarsely chopped, for garnish
Cilantro, coarsely chopped, for garnish
Green onions, thinly sliced, for garnish
In a large bowl, combine the kohlrabi, carrots, bell peppers, cucumbers, cherry tomatoes, and jalapeno. Set aside.
In a small bowl, combine the garlic, brown sugar, lemon juice, Ponzu, soy sauce, and red pepper flakes. Whisk until well blended and the brown sugar is dissolved. Taste and season with salt and pepper.
Pour the sauce over the veggies and mix everything thoroughly.
You can serve immediately, but I like the veggies to soften a little and to give the sauce time to fully blend with all of the veggies. So if you don’t serve the salad immediately, put the bowl in the fridge after mixing everything together. Occasionally, give the veggies a good mix to help distribute the sauce evenly. Leave in the fridge for 30-60 minutes before serving.
When read to serve, garnish each portion with peanuts, cilantro, and green onions.
Enjoy!