Asian Noodle Salad with Kohlrabi

This is a yummy recipe passed along to me from my mom. I thought the peanut sauce would do a number on the kohlrabi, which has a distinct radish flavor. I also kept thinking that the kohlrabi would taste like water chestnut, but it didn’t.

All the ingredients in the salad portion are optional. You can add or subject depending on what the farm is offering up that day. Leave out the chicken or substitute with tofu to go vegetarian.

Marinade Ingredients:

• ½ cup canola oil
• ½ cup white rice vinegar
• ¼ cup low sodium soy sauce
• 1 ½ Tbls sugar
• 2 teaspoons mustard
• 1 teaspoon salt
• 2 Tbls peanut butter
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger

Salad Ingredients:

• 12 oz thin spaghetti
• Snow peas, 20 or so
• 1 red pepper, sliced thin
• 4 carrots, slivered
• 1 small Kohlrabi, diced
• 3 oz green onions, cut thin
• ½ cup sesame seeds
• 2-3 chicken breasts, grilled

What to do:

1. Blend all marinade ingredients together.
2. Cook noodles, drain and add marinade to cover.
3. Add vegetables, chicken and other ingredients to noodles and toss.
4. Chill in fridge to bring out flavors and serve cold.

• Category: Recipe
• Tag: kohlrabi, salad