Bright Spicy Kohlrabi Apple Salad with Peanuts
The very best way to eat and truly enjoy fall kohlrabi
I’m three days past my due date with baby number 2, feeling immensely impatient (I shouldn’t be, my first born was two weeks late after all), and distracting myself as best I can with the flavors of September.
Thank goodness for the abundant tomatoes, crisp apples, colorful produce, unlimited variety, and sheer volume of delicious food choices. I don’t know if I want tomato toast for the seventh week straight, roasted squash, big green salads, or chili. It’s delightful, but also… I’m exhausted and only want to cook sometimes so it’s actually not that great of a distraction. Anyway, I digress.
This salad is everything I crave this time of year: crunchy, fresh, raw, bright, acidic, and packed full of flavor. It’s perfect alongside a rich, grilled meat (think pork chops, sausages, chicken thighs) or something fried, but also wonderful as a yummy snack when you feel like your veggie intake for the day has been low. I haven’t personally used it as a slaw on a sandwich yet, but I feel that would really work as well.
Enjoy my friends. And I promise to send you a LOT more of my summer recipes soon ❤️
-Lauren
Bright Spicy Kohlrabi Apple Salad with Peanuts
Serves 4
Takes 20 minutes
2 kohlrabi, peeled and cut into matchsticks
3 apples, peeled and cut into matchsticks
2/3 cup roasted peanuts, roughly chopped
1/4 cup fried shallots, optional
Spicy Fish Sauce Dressing:
3 tablespoons rice wine vinegar
2 tablespoons avocado oil
1 tablespoon toasted sesame oil
1 tablespoon fish sauce
1 tablespoon honey (or brown sugar)
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
In a small bowl, whisk together vinegar, oils, fish sauce, honey, salt, and red pepper flakes until smooth and creamy.
In a large bowl, toss together kohlrabi and apples. Add dressing and toss to combine. Add peanuts and shallots, and serve immediately.