Raw kohlrabi is crunchy, juicy and crispy, which makes it work well in salads and slaws. Always peel the fibrous outer layer of the bulb and separate the leaves from the bulb. The leaves can then be sauteed, in a similar way to spinach. Here the bulb is finely cut into matchsticks and tossed in a zingy dressing, inspired by the Thai classic raw papaya salad.
Thai Kholrabi Salad
4 - 6
- 1 purple kohlrabi
- 1 cup green beans
- ½ cup cherry tomatoes
- ½ cup raw unsalted peanuts
- 1 clove garlic
- 1 shallot
- 1 red chilli
- 1 lime, juiced
- 2 tbsp fish sauce
- 2 tbsp grapeseed oil (or other neutral oil)
1 tsp palm sugar
Preheat the oven to 180C. Scatter the peanuts onto a baking tray and roast for 15 minutes, until golden. Set aside.
Prepare the kohlrabi by cutting off the stems and leaves (reserving the leaves for sauteing another time), so that you are left with just the bulb. Cut the bulb in half, then in half again. Peel off the outer purple layer of each quarter, using a small knife. Place each quarter flat on the board and slice as thinly as possible. Cut these slices into thin matchsticks and add to a bowl.
Cut the ends off the raw green beans, then slice into ½ inch pieces and add to the bowl. Cut the cherry tomatoes in half and add to the bowl.
Prepare the dressing by finely chopping the shallot, garlic and chilli and adding to a small bowl. Whisk in the fish sauce, lime juice, palm sugar and oil. Pour the dressing over the salad and toss. Sprinkle over the roasted peanuts and serve.