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.
Recipe courtesy of Young Sun Huh
Kohlrabi and Chinese Sausage Slaw
Total:
50 min
Active:
40 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Active:
40 min
Yield:
8 servings
Level:
Easy

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.

Cook's Note

This salad tastes best when freshly assembled. Make sure to keep the dressing separate from the vegetables until you are ready to serve the salad.

IDEAS YOU'LL LOVE

Chinese Sausage Frittata

Recipe courtesy of Ming Tsai

Fried Rice with Chinese Sausage

Recipe courtesy of Brian Boitano

Sweet Potato Fritters with Chinese Sausage

Recipe courtesy of Myers and Chang

Beet Slaw

Recipe courtesy of Alton Brown

Marinated Slaw

Recipe courtesy of Alton Brown

Carrot Slaw

Recipe courtesy of Alton Brown

Ginger Coleslaw

Recipe courtesy of Paul Cunningham

Peach Coleslaw

Recipe courtesy of Kimberly Schlapman

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here