Kohlrabi and Chinese Sausage Slaw

Name: Kohlrabi and Chinese Sausage Slaw
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: asian
Ingredients: 2 medium carrots, peeled and julienned or shredded; 2 kohlrabi, peeled and julienned (about 2 pounds); 2 Fresno peppers or red jalapenos, sliced into thin half moons; 1/2 red onion, sliced thinly and soaked in ice-cold water for 10 minutes; 1/4 cup lime juice; 2 tablespoons fish sauce; 2 tablespoons light brown sugar; 1 tablespoon rice vinegar; 2 teaspoons chili-garlic sauce; 4 cloves garlic, 3 thinly sliced and 1 minced; 1 tablespoon peanut oil; 4 ounces Chinese sausage, sliced into 1/4-inch rounds; 1/2 cup chopped peanuts; 1 cup fresh mint leaves, torn at the last second; Kosher salt and freshly ground black pepper

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A little-known yet incredibly versatile vegetable, kohlrabi is a great candidate for the sweet, spicy and sour flavors of this Southeast Asian-style slaw. The crisp freshness of the raw kohlrabi also contrasts well with the richness of the Chinese sausage.

Level: Easy
Total: 50 min

Prep: 40 min
Cook: 10 min

Yield: 8 servings

Level: Easy
Total: 50 min

Prep: 40 min
Cook: 10 min

Yield: 8 servings

Ingredients

2 medium carrots, peeled and julienned or shredded

2 kohlrabi, peeled and julienned (about 2 pounds)

2 Fresno peppers or red jalapenos, sliced into thin half moons

1/2 red onion, sliced thinly and soaked in ice-cold water for 10 minutes

1/4 cup lime juice

2 tablespoons fish sauce

2 tablespoons light brown sugar

1 tablespoon rice vinegar

2 teaspoons chili-garlic sauce

4 cloves garlic, 3 thinly sliced and 1 minced

1 tablespoon peanut oil

4 ounces Chinese sausage, sliced into 1/4-inch rounds

1/2 cup chopped peanuts

1 cup fresh mint leaves, torn at the last second

Kosher salt and freshly ground black pepper

Directions

In a large bowl, toss together the carrots, kohlrabi, Fresno peppers and onions. Refrigerate until ready to serve.
In a separate bowl, whisk together the lime juice, fish sauce, brown sugar, vinegar, chili-garlic sauce and minced garlic. Set aside until ready to serve.
Heat the peanut oil in a medium skillet over medium-high heat. Add the sliced Chinese sausage. When the sausage is golden brown on both sides, about 4 minutes, remove the slices to a paper-towel-lined plate. Turn the heat down to low and add the sliced garlic to the pan. Stir periodically until the garlic turns golden brown, about 5 minutes. Reserve the oil. Take off the heat and cool.
Just before you're ready to serve the slaw, add the dressing, sausage, sliced garlic, reserved garlic oil, peanuts and mint to the bowl of cut vegetables. Toss and serve.