Kohlrabi Slaw with Peanuts, Carrot and Ginger

By now you may have noticed that I like a crunchy slaw. There are endless versions to try. What renders salad into slaw at a most basic level, is an abundance of crisp vegetables—cut just so.  Shredded with a box grater or sharp knife or cut into julienne, matchstick-sized lengths—any of these will do.  It all depends on your preference.  For some reason the mere act of cutting the veggies this way creates a different feeling in the mouth—something close to sublime.  Ask any crunchy-raw-vegetable-addicted slaw fiend.

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