Ingredients:
1 1/2 cups julienned kohlrabi
2 cloves garlic
Thai chilies, to taste
1 1/2 Tbsp palm or granulated sugar
2/3 cup blanched green beans, cut into 1-inch pieces
3 Tbsp roasted peanuts
2 Tbsp fresh lime juice
2 tsp tamarind paste
1 1/2 Tbsp fish sauce
1/2 cup grape tomato halves
Equipment:
mortar and pestle
(optional) mandoline with julienne blade
Directions:
- Blanche green beans in salted boiling water for 2-3 minutes, removing when they take on a bright green color.
- In a mortar and pestle, pound garlic and chilies until there are no more large chunks (pieces of chili skin are fine).
- Add sugar and mash with the pestle until a wet paste forms.
- Add fish sauce, tamarind paste, and lime juice. Stir with a spoon to mix and dissolve the sugar.
- Add peanuts and pound to break the peanuts up slightly.
- Add beans and pound just until they’re broken.
- Remove from mortar and add shredded kohlrabi and tomatoes, and mix until well dressed. For best results, let the salad sit for 30 minutes before serving to let the flavors develop.
- Before serving, garnish with additional crushed peanuts.