Traditionally, this salad is made with cucumbers. Kohlrabi makes a nice substitution, especially at this time of year. If you had some iceberg lettuce on hand, you could use it as a bed for the salad, though this is very good as it is. If you don’t have any fish sauce, or are a vegetarian, soy sauce with half a teaspoon of finely crumbled or powdered dulse or other sea vegetable is a good replacement.

3 T lime juice, or lemon juice, or to taste
1 – 2 garlic cloves, minced
1 – 2 t sugar
1 1/2 T fish sauce
1/2 t crushed red pepper flakes, or 1/2 fresh red chile, seeded and finely chopped
2 1/2 c peeled, grated or diced kohlrabi
1 c grated carrots
1/2 c diced red or green sweet pepper, optional (adds color)
salt and black pepper, to taste
2 – 3 T roasted, crushed peanuts or almonds

1. Combine lime juice, garlic, sugar, fish sauce, red pepper flakes in a bowl.

2. Add the kohlrabi, carrots, and sweet pepper, if using.  Stir to combine. Taste for seasonings. Add some salt, if you wish, remembering that fish sauce can be salty, and ground black pepper, to taste.

3. If possible, allow to marinate for half an hour or so, but this is not required. Before serving, toss again and sprinkle with crushed peanuts.