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  • Isabella Akshay

Vietnamese-Style Kohlrabi Salad

At home we eat salads almost every day, either as a main course or as part of a meal. So naturally I'm always looking for ideas and ways to make salads interesting.


Despite its German origins, kohlrabi is also found in Vietnam where it's known as Su Hào. Here I used it to make this zesty and spicy salad that is basically a great alternative to raw mango or raw papaya salad that are so popular in Vietnamese and Thai cuisine.


Let me know what you think in the comments and tag me in your remakes!


Here's how you make it:

  • 2 medium Kohlrabi, julienned

  • 1 carrot, julienned

  • 1 large bunch fresh mint leaves, coarsely chopped

  • 1 tbsp fresh cilantro chopped

  • 3-4 bird’s eye chillies, chopped

  • 1 lime, juiced

  • 2 tbsp vegan fish sauce

  • 1 tbsp finely grated ginger

  • 1 tsp brown sugar

  • 1/2 tsp salt

  • 1 tbsp dry roasted peanuts


Mix all ingredients and enjoy!




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