This Asian Style Kohlrabi Noodle Salad is a refreshing, crunchy veggie noodle salad packed with healthy vegan ingredients and Asian inspired flavor!
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New Jersey is opening back up again and we were able to enjoy some backyard barbecuing with the family this past weekend for Father’s Day. Then, my husband’s birthday was this past Monday and we barbecued again – steaks for the two of us. We had store bought potato and macaroni salad for Saturday and a big tray of my Italian pasta salad for Sunday. I was so sick of heavy salads by Monday, that I wanted to throw together something light and refreshing. Especially since it was the first 90 degree day of the season!
I got a bag of kohlrabi noodles in my last Hungryroot delivery. It was my first time ever trying them and I honestly don’t know what took me so long! I’ve never had kohlrabi in any form before, but it kind of reminds me of a sweeter radish with a whole lot of crunch! A lot of people seem to use them as a pasta alternative, but I loved the fresh flavor so much that I decided to keep them in their raw form and use them in a refreshing salad!
Asian Kohlrabi Noodle Salad
Since I really didn’t know what I was working with at first, I looked up a bunch of kohlrabi salad recipes. A lot of the recipes I saw were slaw style salads made with apples and herbs. They sounded pretty tasty and I’ll definitely be making a slaw in the future! But after tasting the kohlrabi for myself, I was instantly inspired to made an Asian style salad.
I grabbed some of our snow peas and scallions from the garden and found rainbow baby carrots (also from my Hungryroot box), mini cucumbers, and some peanuts to use. The dressing I made is simple. It’s just enough to finish off the salad with a nice hint of sweet and salty flavors, plus a little bit of tang from fresh lime juice!
I can see why the kohlrabi would make a nice pasta alternative, but I’m really enjoying it in its raw form. It has such a great crunch to it and even hours after soaking in the dressing, it still had some nice crunch left to it.
Toast the peanuts in a pan for a couple minutes to make them even crunchier and bring out more flavor. Then, toss everything up in a big bowl and pour on the dressing. Give the salad at least 30 minutes to soak up all of that good flavor. If you can make it ahead of time, it’ll be even better!
- 10 oz kohlrabi noodles
- 2 mini cucumbers, quartered
- 1/2 cup snow peas, chopped
- 3/4 cup rainbow baby carrots, julienned
- 1/4 cup green onions, chopped
- 1/3 cup peanuts, chopped
- 1 lime, juiced
- 1/4 tsp. red chile paste
- Dash of sesame oil
- 1 tbsp. honey
- 1 tbsp. low sodium soy sauce
- 2 tbsp. olive oil
- In a large bowl, combine the kohlrabi noodles, cucumbers, snow peas, baby carrots, and green onions.
- Add the chopped peanuts to a small skillet over medium heat. Stir frequently and toast until the nuts are golden brown in color, about 5-8 minutes.
- Remove the peanuts from heat and allow to cool. Then, add the peanuts to the salad.
- In a small bowl, mix the lime juice, red chile paste, honey, soy sauce, and olive oil.
- Pour the dressing over the salad and serve, or chill in the fridge until ready to eat.
This is such a refreshing, cold salad for those steamy summer days! If you want to make a full meal out of it, you could totally add some shrimp to it – that’s what I did the next day for lunch! So good and such a great hot weather dish!
Did you make this Asian Style Kohlrabi Noodle Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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