Kohlrabi and Chinese Sausage Slaw

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.

From Young Sun Huh for Cooking Channel
TOTAL TIME: 50 min
Prep: 40 min
Inactive Prep: --
Cook: 10 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.