Spicy Kohlrabi Noodles

origin: Jeanine Donofrio, Love and Lemons blog

2-3 small kohlrabi, or one large
4 oz. cooked (and cooled) rice noodles
½ jalapeño, sliced and/or a few thai red chiles
½ avocado, sliced
herbs: cilantro, basil, and/or mint
handful of crushed peanuts
sriracha, to taste
extra lime slices
optional: tofu or a protein of your choice
juice and zest of 1 lime
2 tablespoons fish sauce (or soy sauce or tamari)
2 tablespoons rice vinegar
1 clove of garlic, minced
1 teaspoon minced ginger

  1. Mix the dressing together.
  2. Peel the kohlrabi if you like, (you can just peel off the fibrous nubby sections and  leave the more tender skin on). Use a mandoline to slice kohlrabi into planks and then slice the planks into thin matchsticks, the same shape and size as the noodles. Toss the sliced kohlrabi with the dressing and chile peppers. Chill for about 30 minutes.
  3. Toss the marinated kohlrabi with noodles, avocado, herbs, crushed peanuts and sriracha. Taste and adjust seasonings. Serve cold or at room temp, with extra lime slices on the side.