{"id":183,"date":"2014-08-03T09:46:11","date_gmt":"2014-08-03T14:46:11","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/2014\/08\/03\/spicy-kohlrabi-noodles\/"},"modified":"2014-08-03T09:46:11","modified_gmt":"2014-08-03T14:46:11","slug":"spicy-kohlrabi-noodles","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2014\/08\/03\/spicy-kohlrabi-noodles\/","title":{"rendered":"spicy kohlrabi noodles"},"content":{"rendered":"<p><a href=\"http:\/\/www.loveandlemons.com\/2014\/04\/23\/kohlrabi-noodle-salad\/#more-15646\">Source<\/a><\/p>\n<p>Yield: serves 2-3<\/p>\n<p>Ingredients<\/p>\n<p>2-3 kohlrabi<br \/>\n4 oz. cooked (and cooled) rice noodles<br \/>\n1\/2 jalape\u00f1o, sliced and\/or a few thai red chiles<br \/>\n1\/2 avocado, sliced<br \/>\nherbs: cilantro, basil, and\/or mint<br \/>\nhandful of crushed peanuts<br \/>\nsriracha, to taste<br \/>\nextra lime slices<br \/>\noptional: tofu or a protein of your choice<br \/>\ndressing:<br \/>\njuice and zest of 1 lime<br \/>\n2 tablespoons fish sauce (or soy sauce or tamari)<br \/>\n2 tablespoons rice vinegar<br \/>\n1 clove of garlic, minced<br \/>\n1 teaspoon minced ginger<br \/>\nInstructions<\/p>\n<p>Mix the dressing together.<br \/>\nPeel the kohlrabi if you like, (I just try to peel off the fibrous nubby sections and I leave the more tender skin on). Use a mandoline to slice kohlrabi into planks and then slice the planks into thin matchsticks. Toss the sliced kohlrabi with the dressing and chile peppers. Chill for about 30 minutes.<br \/>\nToss the marinated kohlrabi with noodles, avocado, herbs, crushed peanuts and sriracha. Taste and adjust seasonings. Serve cold or at room temp, with extra lime slices on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Source Yield: serves 2-3 Ingredients 2-3 kohlrabi 4 oz. cooked (and cooled) rice noodles 1\/2 jalape\u00f1o, sliced and\/or a few thai red chiles 1\/2 avocado, sliced herbs: cilantro, basil, and\/or mint handful of crushed peanuts sriracha, to taste extra lime slices optional: tofu or a protein of your choice dressing: juice and zest of 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[43,42],"class_list":["post-183","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-dinner","tag-noodles"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-2X","jetpack-related-posts":[{"id":401,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/10\/27\/coconut-curry-chickpeas-with-pumpkin-and-lime\/","url_meta":{"origin":183,"position":0},"title":"Coconut Curry Chickpeas With Pumpkin and Lime","author":"wvallen","date":"October 27, 2019","format":false,"excerpt":"MELISSA CLARK https:\/\/cooking.nytimes.com\/recipes\/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime YIELD 4 to 6 servings TIME 30 minutes Canned pumpkin pur\u00e9e and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. 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