6 ounces dried rice sticks, buckwheat soba noodles, or other Asian noodles
1-2 kohlrabi, grated
1-2 carrots, grated
5 radishes, sliced into rounds, then sliced to matchsticks
1/3 cup cilantro leaves
1 small head lettuce or a mix of escarole, frisee and lettuce
3 tablespoons roasted unsalted peanuts or nuts of choice, coarsely chopped
½ fresh green or red chili pepper, seeded and minced
1½ tablespoons sweetener
¼ rice vinegar
¼ cup fish sauce or soy sauce
2 cloves green garlic, crushed
1 tablespoon freshly squeezed lime juice
freshly ground black pepper
- Make the dressing by whisking or processing in a blender all of the ingredients until sweetener is dissolved and garlic and chili are finely minced. Set aside.
- Bring a large pot of water to a boil. Add the noodles and bring the water back to a boil. Cook the noodles are soft, about 3 minutes, then drain in a colander and refresh with cold water. If you are using noodles other than rice noodles, cook according to the package. Stir in a teaspoon of oil into noodle if not using right away to keep them from sticking together.
- In a large bowl, combine the noodles, kohlrabi, radishes, carrots, green onions, mint, and cilantro leaves. Add just enough dressing to coat and toss gently.
- Divide greens mixture among plates and top with noodle mixture. Garnish with chopped peanuts and serve immediately.