Serves 3
20 min
Spicy Thai Kohlrabi Salad
Recipe GLPR71c30712f83ffd
A vibrant and refreshing Thai-inspired salad featuring crisp shredded kohlrabi tossed with aromatic fresh herbs, a tangy lime-fish sauce dressing, and roasted peanuts. The bright flavors of mint, cilantro, and Thai basil complement the delicate crunch of the vegetable, while fresh ginger, garlic, and sliced red chiles add warmth and complexity. This light, herbaceous dish is naturally dairy-free and makes an excellent side or light meal.
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Ingredients
½ pound Kohlrabi, shredded or finely julienned
2 tablespoons Fresh mint, finely chopped
2 tablespoons Fresh Thai basil, finely chopped
2 tablespoons Fresh cilantro, finely chopped
1 Medium shallot, very thinly sliced
1 Red chile, very thinly sliced
4 tablespoons Fresh lime juice
1½ tablespoons Fish sauce
2 teaspoons Brown sugar
1 teaspoon Fresh ginger, finely grated
2 Garlic cloves, peeled and finely minced
¼ cup Dry roasted peanuts, roughly chopped
Directions
Using a sharp knife, vegetable peeler, or mandoline, shred or julienne the kohlrabi into thin, uniform matchsticks. Place the shredded kohlrabi in a large mixing bowl.
Add the finely chopped mint, Thai basil, and cilantro to the kohlrabi. Toss gently to combine.
Add the thinly sliced shallot and red chile to the bowl.
In a small bowl, whisk together the fresh lime juice, fish sauce, brown sugar, grated ginger, and minced garlic until the sugar dissolves completely.
Pour the dressing over the kohlrabi and herb mixture. Toss well to coat all ingredients evenly.
Divide the salad among serving plates. Top each portion with the roughly chopped roasted peanuts and serve immediately while the kohlrabi is still crisp.
