Are you a gardener? We planted kohlrabi on our terrace for the first time this year – with great success, I have to say! We were able to prepare several dishes with the kohlrabi we harvested, including this delicious Thai Style Kohlrabi Salad. Super easy to prepare and on a hot summer day a great salad or side dish to serve on a BBQ. If you have never used kohlrabi for a salad you should definitely change that immediately. It’s really good for that ;)
Several years ago we dedicated a part of our terrace to gardening. We built a raised-bed garden to see if we could grow some veggies and salads and it’s working pretty well so far. It was a bit of a challenge to get everything right, but it seems the veggies like their little garden ;)
Last year we had tomatoes, red beets, radishes, and various lettuces – this year we planted some kohlrabi because it’s a quick grower and when they are done and gone you can do a second round of planting and use the space for lettuce, for example. It’s really amazing how fast some of these plants grow. I wished we had more space for our garden project… or even better have a real garden somewhere ;)
Anyway. For this delicious salad, you don’t need homegrown kohlrabi. The ones from the supermarket work just as well, of course. When you get some from the supermarket or farmer’s market I recommend buying smaller kohlrabi – the bigger they are the longer they have grown (of course) and those big ones tend to be a bit tougher. In Germany, we call them “holzig” which translates to “woody”. Dunno if English people would say that… but I assume you get what I mean ;) The smaller ones have a better texture and are also a bit sweeter. Perfect for this salad here.
My grandma used to cook kohlrabi – no need to do that here. If you cook it, it gets very soft and falls apart. Raw kohlrabi has all the vitamins and minerals we want and is very refreshing. If not used in a salad it’s also a great snack to dip in some hummus, for example. Just saying ;)
INGREDIENTS / ZUTATEN
(4 servings)
For the salad:
17.6 oz. (500g) kohlrabi, julienned
1 medium carrot, julienned
1 red bell pepper, thinly sliced
1/2 cucumber, julienned
5-6 cherry tomatoes, halved
For the dressing:
2-3 garlic cloves
1 tsp. brown sugar
3 tbsp. lemon juice
2 tbsp. Ponzu* or soy sauce
some chili flakes*
salt, pepper
some roasted peanuts, chopped
(4 Portionen)
Für den Salat:
500g Kohlrabi, in feine Stifte geschnitten
1 mittelgroße Karotte, in feine Stifte geschnitten
1 rote Paprika, in dünne Scheiben geschnitten
1/2 Salatgurke, in feine Stifte geschnitten
5-6 Cherrytomaten, halbiert
Für das Dressing:
2-3 Knoblauchzehen
1 TL brauner Zucker
3 EL Zitronensaft
2 EL Ponzu* oder Sojasauce
einige Chiliflocken*
Salz, Pfeffer
einige geröstete Erdnüsse, gehackt
DIRECTIONS / ZUBEREITUNG
1. Peel the kohlrabi and julienne (very thin strips). You can use the smaller leaves from the kohlrabi as well and chop them finely. Peel the carrot and julienne as well. Wash and dry the bell pepper, remove the seeds and cut into very thin slices. Remove the soft and watery inside of the cucumber (the seeds) and julienne what’s left. Cut the tomatoes in half. Add all the veggies to a large bowl. Use your hands to mix and knead the veggies – you want them to know each other well. Set aside.
2. Peel the garlic and press it through a garlic press* into a small bowl. Add the brown sugar and mix. Add the lemon juice, Ponzu (or soy sauce), and mix to combine. Season with some chili flakes, salt, and pepper. Drizzle over the veggies and mix. Serve the salad with some chopped peanuts.
1. Den Kohlrabi schälen und in sehr dünne Stifte (Juliennes) schneiden. Die kleinen Blätter eines Kohlrabi kann man hier ebenfalls verwenden und fein hacken. Die Karotte schälen und ebenfalls in feine Stifte schneiden. Die Paprika waschen, trocknen, entkernen und in sehr dünne Scheiben schneiden. Das weiche und wässrige Innere (Kerne) der Gurke entfernen und den Rest in feine Stifte schneiden. Tomaten halbieren und dann alles in eine große Schüssel geben. Das Gemüse vermischen und mit den Händen kurz verkneten, damit sich alles gut “kennenlernt” ;) Zur Seite stellen.
2. Knoblauch schälen und durch eine Knoblauchpresse* in eine kleine Schüssel pressen. Braunen Zucker dazugeben und mischen. Zitronensaft und Ponzu (oder Sojasauce) dazugeben und alles verrühren. Mit einigen Chiliflocken, Salz und Pfeffer würzen. Zur Schüssel mit dem Gemüse dazugeben und alles gut vermengen. Den Salat mit einigen gehackten Erdnüssen servieren.
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Here is a version of the recipe you can print easily.
Print
Thai Style Kohlrabi Salad
- Prep Time: 00:20
- Cook Time: 00:00
- Total Time: 00:20
- Yield: 4 1x
- Category: Salad
- Cuisine: Thailand
- Diet: Vegetarian
Description
The perfect summer salad (that is also nice in winter): Raw Kohlrabi Salad (Thai Style). Easy to prepare and done in no time ;)
Ingredients
For the salad:
17.6 oz. (500g) kohlrabi, julienned
1 medium carrot, julienned
1 red bell pepper, thinly sliced
1/2 cucumber, julienned
5-6 cherry tomatoes, halved
For the dressing:
2-3 garlic cloves
1 tsp. brown sugar
3 tbsp. lemon juice
2 tbsp. Ponzu* or soy sauce
some chili flakes*
salt, pepper
some roasted peanuts, chopped
Instructions
1. Peel the kohlrabi and julienne (very thin strips). You can use the smaller leaves from the kohlrabi as well and chop them finely. Peel the carrot and julienne as well. Wash and dry the bell pepper, remove the seeds and cut into very thin slices. Remove the soft and watery inside of the cucumber (the seeds) and julienne what’s left. Cut the tomatoes in half. Add all the veggies to a large bowl. Use your hands to mix and knead the veggies – you want them to know each other well. Set aside.
2. Peel the garlic and press it through a garlic press* into a small bowl. Add the brown sugar and mix. Add the lemon juice, Ponzu (or soy sauce), and mix to combine. Season with some chili flakes, salt, and pepper. Drizzle over the veggies and mix. Serve the salad with some chopped peanuts.
Notes
Enjoy tossing!
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Can it be made the day before?
It’s not a coleslaw with a creamy sauce, so I would not let it sit for a day on purpose.
Fresh is better in this case.