Som tum style kohlrabi salad

Photo courtesy of seriouseats.com

This tangy, spicy Thai salad is usually made with green papaya.  Kohlrabi makes an excellent substitute.  

2 medium sized kohlrabi bulbs, peeled

2 medium carrots, grated or thinly sliced 

1/2 pint cherry tomatoes, about 10, halved or quartered

1 clove garlic, minced

a few pinches red pepper flakes

2 tablespoons lime juice

2 tablespoons soy sauce or fish sauce

1/2 tablespoon maple syrup, honey or sugar

1/4 cup crushed toasted peanuts

chopped fresh cilantro, for garnish

Slice the kohlrabi into small matchsticks with a sharp knife, or grate with a mandoline or julienne slicer.  Combine the lime juice, soy/fish sauce, garlic, red pepper, and sugar in a small bowl, whisk together.  Combine the vegetables in a large bowl.  Pour the dressing over the vegetables, and toss well.  Garnish with the peanuts and the cilantro.  Serves 3-4.