1. Cut kohlrabi and carrots into thin matchsticks or julienne. Put in colander and sprinkle with salt. Mix with hands to distribute salt evenly. Place on plate. Set aside for 30 minutes. Transfer vegetables to clean kitchen towel. Roll up and wring gently to remove excess moisture. Pat vegetables dry.
2. In mixing bowl, add kohlrabi, carrots and jalapeno pepper. Add vinegar, sugar, cayenne. Toss to mix. Taste and adjust seasonings. Tear or coarsely chop mint leaves and cilantro leaves and add to salad. Toss well. Chill in refrigerator until ready to serve.
3. Before serving, add peanuts toss gently to mix. Makes 4 servings.