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
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.