(this taste great with a variety of vegetables, so feel free to use what you have on hand!)
Dressing
1 ½ limes, juiced
2 tbsp tamari or soy sauce
Siracha, to taste
½ cup light sesame oil
1 clove garlic
Salad
½ package rice vermicelli noodles
1 kohlrabi, tops reserved
1 scarlett turnip or a bunch of hakurai, tops reserved
4 radish
4 carrots
1 small bunch of greens such as mustard or arugula
Sea salt to taste
½ cup roasted, salted peanuts
To make the noodles, bring 2 quarts of water to a boil in a medium sized pot. Turn off the heat, place the vermicelli noodles in the water, give them a stir and let them rehydrate until al dente, about 5 to 7 minutes. Once they are tender, drain the water and spread the noodles out on a baking tray to cool down.
Grate the garlic clove with a microplane. In a large bowl combine the garlic, lime juice, tamari, sriracha, and light sesame oil. Mix well, then add the vermicelli and toss to thoroughly combine.
Using either a mandoline, a grater, or a food processor with a grater attachment, shred the kohlrabi, turnips, radish and carrots and add them to the mixing bowl with the vermicelli. Thinly shred the mustard greens and the greens of the kohlrabi and turnips and add to the bowl as well. Season with salt and mix well to combine. Serve on a platter, garnished with peanuts.
Educational demos thanks to @piedmonthealth & @lesdames