Thai salad with kohlrabi

Gerla de Boer Thai salad

Asian salads are one of my favourite ones. I love the freshness and the kick. I used kohlrabi instead of green papaya for this Thai salad, which is often difficult to get. Topped with spicy harissa peanuts, this Thai salad with kohlrabi can either be served as a starter or as a side dish.

The cheapest kitchen gadgets are often the best ones!

I sliced the vegetables with a hand mandoline. It’s the cheapest kitchen gadget I have ever bought. In Vietnam, the women in the street food markets use it to prepare their food. It’s very handy and saves you from getting a kitchen machine out of the cupboard. I am not sure if you can get hold of it, but check out this link if you are keen to find out more.

Bon appetite!

 

Gerla

 

 

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Gerla de Boer Home grown

Thai salad with kohlrabi

  • Author: Gerla de Boer
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: stove
  • Cuisine: Thai cuisine
  • Diet: Vegetarian

Description

Asian salads are one of my favourite ones. I love the freshness and the kick. For this Thai salad, I used kohlrabi instead of green papaya, which is often difficult to get. Topped with spicy harissa peanuts, this Thai salad with kohlrabi can either be served as a starter or as a side dish.

I sliced the vegetables with a hand mandoline. It’s the cheapest kitchen gadget I have ever bought. In Vietnam, the women on the street food markets use it to prepare their food. It’s very handy, and it saves you getting a kitchen machine out of the cupboard. I am not sure if you can get hold of it, but check out this link if you are keen to find out more.


Ingredients

Scale

Salad 

  • 50 gram of carrots, julienne
  • 120 grams kohlrabi, julienne
  • 150 grams courgette, julienne
  • 1 spring onion
  • 1 red chilli
  • 1 handful of coriander, chopped and a little bit for decoration
  • 1 handful of mint, chopped and a little bit for decoration

Dressing 

  • 1 tbsp fish sauce
  • 1 ts of caster sugar
  • juice of 1 lime
  • 1 garlic, minced
  • 80 gram of ginger, grated
  • pinch of salt
  • ground pepper to taste

Topping

  • 80 gram of peanuts ( you can use cashew or pistachio too)
  • half a tbsp of harissa paste
  • half a tbsp of honey
  • 1 ts of my aromatic Ayurveda style curry powder ( if using regular ones, you will need to add a pinch of turmeric)

Instructions

  1. While you dry roast the peanuts in a pan, mix the wet ingredients and the curry powder.
  2. Mix the ingredients of the dressing.
  3. Add the sauce to the roasted peanuts and let cool down. Make sure that the peanuts don’s stick together.
  4. Put the carrots, kohlrabi and the courgette in a bowl.
  5. Cut off the white part of the spring onion. Slice it in half and slice it and add it to the vegetables. Slice the green part of the spring onion and put it on the side.
  6. Cut a third of the red chilli ( bottom part). Slice it and put it on the side. For the rest of the chilli, cut it into half and slice it. Add it to the vegetables.
  7. Add most of the mint and coriander to the vegetables and mix all the ingredients.
  8. Put the salad on a plate, decorate it with the rest of the mint and coriander, the chilli and the spring onion and the peanuts. Sprinkle some nasturtium flowers over the salad if you have some.

Bon appetite!


Notes

Make it vegan:

Replace the fish sauce by vegan fish sauce

Use maple syrup instead of honey

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