Vietnamese Vegan Kohlrabi Salad

kohlrabi

🥗Healthier: jicama

💰Cheaper: cabbage

Jicama offers a similar crunch while cabbage is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: parsley

Dried herbs are lower in calories and parsley is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a nut-free option, and pumpkin seeds can be less costly.

Break off the leaves from the kohlrabi and set them aside for another use.

Trim off the tough root and leaf ends of the kohlrabi.

Peel the kohlrabi with a vegetable peeler.

Cut the kohlrabi in half and slice it using a Japanese mandolin, adjusting the thickness to about an eighth of an inch.

Stack two or three slices of kohlrabi and cut them into matchsticks.

Transfer the cut kohlrabi to a large bowl.

Trim the ends of the carrots and cut them into thin slices on a 45-degree angle using a knife.

Stack two or three carrot slices and cut them into matchsticks, then add them to the bowl with kohlrabi.

Prepare the dressing by combining rice vinegar, sugar, salt, finely chopped garlic, and soy sauce in a small bowl.

Cut the fresh bird chili in half, remove the seeds, and finely chop it before adding it to the dressing.

Stir the dressing until the sugar is completely dissolved and taste it to adjust seasoning if needed.

Pour the dressing over the salad and mix it well, then set it aside for five minutes.

Prepare the herbs by chopping the Vietnamese balm, cilantro, and any substitutes like mint or Thai basil.

Sprinkle the chopped herbs and half of the peanuts and crispy shallots over the salad.

Lift the salad, leaving most of the dressing in the bowl, and mound it onto a shallow serving dish.

Drizzle a spoon or two of dressing over the top and sprinkle with the remaining peanuts and shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens