Salads
Thai-style kohlrabi salad
This vegan salad is loaded with crunchy veggies and Thai flavours. Bursting with colour and textures, fresh, raw vegetables and mango are tossed in a rich, creamy peanut sauce. This recipe is also a great way to use kohlrabi leaves and avoid waste – just cut them into ribbons and add them to the mix.
Cook's notes
If you don’t have a mandolin for the kohlrabi and carrots, coarsely grate or you could cut into thin matchsticks, but it will take a while.
Ingredients
For the salad:
- 1 kohlrabi, peeled & coarsely grated or sliced in a mandolin using a medium cut vertical blade
- ½ cabbage, any type, finely sliced
- ½ bunch spring onions, finely sliced
- 1 red pepper, deseeded & finely sliced
- 1 carrot, peeled & coarsely grated or sliced in a mandolin
- 1 mango, peeled & finely sliced
- 10g fresh mint, roughly chopped
- 10g fresh basil, roughly chopped
- 10g fresh coriander, roughly chopped
- 100g roasted peanuts
For the dressing:
- 125g peanut butter
- 2 tbsp soy sauce or tamari
- 2 tbsp lime juice
- 1 tbsp vinegar
- 2 tsp maple syrup or brown sugar
- 1 tsp sesame oil
- 1 tsp sriracha or harissa sauce
- 10g ginger, peeled & finely grated
- 2 garlic cloves, peeled & finely grated
- 4-6 tbsp warm water
Method
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Step 1
Start by making the dressing. In a small bowl, whisk the peanut butter, soy sauce, lime juice and vinegar together with the syrup/sugar and sesame oil. When well mixed, stir in the sriracha sauce, ginger and garlic. Now slowly add the water, one tablespoon at a time, whisking as you go, until you have a dressing consistency. Set aside for later.
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Step 2
Put all of the vegetables and mango into a large mixing bowl. Add the herbs and mix together with ¾ of the peanuts too.
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Step 3
Pour in the dressing and mix well until everything is well coated.
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Step 4
Transfer the salad into serving bowl and top up with the remaining peanuts.