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
50 min
40 min
8 servings
50 min
40 min
8 servings


  • 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


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.

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