8 December 2011
Yet another from my favorite cookbook, this is now my go-to kohlrabi recipe. Since we got some kohlrabi in our Capella Farms holiday share, I made this recently and decided I would add it to the blog. Leftovers are good too, unless you don’t like soggy peanuts. In that case, only add peanuts to what is on your plate. Cilantro optional for those who think it tastes like soap!
Kohlrabi Salad (Thai/Vietnamese influenced)
about 1.25 lbs kohlrabi
1 1/4 tsp salt
Peanut or canola for frying
3 med shallots, peeled and slivered (I use onions)
5-6 tsp fresh lemon juice, according to taste
1 1/2 tsp sugar
1/4 tsp cayenne (or more, to taste)
2 1/2 Tab coarsely chopped roasted peanuts
2 Tab very finely chopped cilantro
Cut off thick end of kohlrabi, then peel. Julienne or shred the rest. Put it in a bowl. Add 1 tsp salt and toss. Set aside for 15 minutes. The kohlrabi will give off liquid.
Meanwhile, pour the oil to a depth of 1/4 inch in a small frying pan and set over medium-high heat. When hot, put in shallots. Stir and fry until the shallots are reddish-brown and crisp. Remove with a slotted spoon and spread out on paper towels to drain and crisp up.
Once the kohlrabi has wilted, squeeze out as much water as yu can and pat it dry. Put in a fresh bowl. Add the remaining 1/4 tsp salt, the lemon juice, sugar, and cayenne. Toss to mix. Add the peanuts, cilantro, and shallots and toss again.