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
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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