60 minutes
A refreshing and crunchy salad featuring kohlrabi and carrots, with a zesty lime dressing and toasted peanuts.
Kohlrabi, peeled, halved, thinly sliced with a mandoline
0 lb
Carrots, peeled, thinly sliced into ribbons with a Y-shaped vegetable peeler or mandoline
0 lb
Garlic, minced
teaspoons
Fresh Ginger, minced
teaspoons
cups
tablespoons
Shallots, minced
teaspoons
Coconut Palm Sugar
tablespoons
tablespoons
to taste
Peanuts, toasted
cups
White Pepper, freshly ground
to taste
1. Soak Vegetables
Take the peeled and thinly sliced kohlrabi and carrots, and transfer them into a large bowl of ice water. Let them soak for about 20 minutes.
2. Dry Vegetables
After soaking, drain the vegetables using a colander and spread them out on a clean kitchen towel to dry for another 20 minutes.
3. Prepare Dressing
In a small bowl, whisk together the minced garlic, fresh ginger, unseasoned rice vinegar, fresh lime juice, minced shallot, coconut palm sugar, and peanut oil.
4. Combine Salad
Once the vegetables are dry, place them in a large mixing bowl. Pour the dressing over the kohlrabi and carrots, and toss them together until evenly coated.
5. Garnish and Serve
Divide the salad among serving plates and garnish with the toasted peanuts and a sprinkle of freshly ground white pepper.
Choose fresh, firm kohlrabi with no soft spots and bright, crisp carrots. Organic, if possible, for the best flavor.
Use a mandoline slicer for consistent, thin slices of kohlrabi and carrot. If cutting by hand, ensure even matchstick pieces for a uniform crunch.
Use fresh lime juice and whisk in oil gradually to emulsify. Adjust acidity, sweetness, and salt to taste.
Add dressing right before serving to maintain vegetable crunch. Dress lightly and offer extra on the side.
Season vegetables before adding the dressing. Salt brings out natural flavors but be careful not to overdo it.
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