Kohlrabi Salad
by Laura Frerichs, Tastemaker in Residence
Ingredients
2 kohlrabi (1.25 lbs w/out leaves)
1.25 tsp salt
Veg. oil for shallow frying
3 med. shallots, peeled and cut into fine slivers
5-6 tsp lemon juice, to taste
1.5 tsp sugar
0.25 tsp cayenne
2.5 Tbsp coarsely chopped roasted peanuts
2 Tbsp finely chopped cilantro
Instructions
- Cut the bottom root off the kohlrabi, peel the rest. Then cut into fine julienne strips or shred (as if making coleslaw). Put into bowl. Add 1 tsp salt and toss. Set aside for 15 minutes.
- In the meantime, heat one quarter inch oil in small frying pan over medium-high heat. When hot, put in shallots. Stir and fry until just beginning to brown, then reduce heat and continue to fry until shallots are reddish-brown and crisp. Remove shallots from oil with a slotted spoon to paper towels to drain and crisp.
- After kohlrabi has wilted, squeeze out as much water as you can and pat it dry. Put in a dry bowl, add remaining 0.25 tsp salt, lemon juice, sugar, and cayenne. Toss to mix. Add peanuts, cilantro, and shallots and toss again.