(Vietnam/Thailand) Madhur Jaffrey's World Vegetarian Vegan
“Ideally, the peanuts, cilantro, and crisply fried shallots should all be mixed into the salad at the last moment, but even if they are not, the salad still tastes quite wonderful.”
(Since your kohlrabi probably won’t fulfill what the recipe calls for, you can substitute some sliced cucumber, which is also often used similarly in marinated Asian-style salads.
2 large kohlrabi (1 1/4 lbs. without leaves) 1 ¼ tsp. salt peanut or canola oil for shallow frying 3 medium shallots, peeled and cut into fine slivers 5-6 Tsp. fresh lemon juice, according to taste 1 1/2 tsp. sugar 1/4 tsp cayenne 2 1/2 Tbs. coarsely chopped roasted peanuts 2 Tbs. very finely chopped fresh cilantro
Cut about 1/8 inch off the bottom of each kohlrabi. (This end is fairly coarse) Peel the rest and cut into 1/8 inch thick slices. Stack the slices together and cut into fine julienne strips. For greater convenience, you could also shred the kohlrabi, as if for coleslaw. Put into a bowl. Add 1 tsp. salt and toss. Set aside for 15 minutes. The kohlrabi will give off liquid.
Meanwhile, pour the oil to a depth of 1/4 inch into a small frying pan and set over medium-high heat. When hot, put in the shallots. Stir and fry until the shallots just begin to brown, then turn down the heat. Continue to fry until the shallots are reddish-brown and crisp. Remove with a slotted spoon and spread out on paper towels to drain and crisp up.
Once the kohlrabi has wilted, squeeze out as much water as you can and pat it dry. Put in a fresh bowl. Add the remaining 1/4 tsp. salt, the lemon juice, sugar and cayenne. Toss to mix. Add the peanuts, cilantro, and shallots and toss again.
