clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kohlrabi Rohkost Salat Thai Style | Bake to the roots

Thai Style Kohlrabi Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:00
  • Total Time: 00:20
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Thailand
  • Diet: Vegetarian


The perfect summer salad (that is also nice in winter): Raw Kohlrabi Salad (Thai Style). Easy to prepare and done in no time ;)



For the salad:
17.6 oz. (500g) kohlrabi, julienned
1 medium carrot, julienned
1 red bell pepper, thinly sliced
1/2 cucumber, julienned
56 cherry tomatoes, halved

For the dressing:
23 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


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.


Enjoy tossing!