We already have a kohlrabi and carrot salad on the website, but I just had to post this recipe as it truly delicious. The other kohlrabi and carrot salad is very good too, but it is different. The other salad is light and can also simply be drizzled on top of large pieces of kohlrabi and carrot as an appetizer. The coleslaw salad below, however, is a great stand-alone salad and has very strong Vietnamese-inspired flavours. I went to my good friends’ house last week and Gnian and Tam prepared this salad. It was good. It was SO good, I was convinced I was eating in a Vietnamese restaurant. If you are a fan of Thai or Vietnamese salads, you will most likely like this salad.
Because Marilou & Amelie Pavlou are wonderfully kind, they asked Tam and Gnian if they would share the recipe with us and Tam and Gnian, also being incredibly kind, have. You may have heard of Amelie Pavlou before as she is a creative genius, having her own clothing line as well as event styling company. One only has to take a look at her beautifully decorated home to know that she has that magic touch. When Amelie and her crazy-smart-Oxford-educated legal-whiz sister Marilou cook, it’s exquisite. Their company and their cooking is genuinely such a treat. I am very thankful to them for this wonderful recipe!
I am not sure if I am just extremely picky, but I have found it hard to find a great Vietnamese and Thai restaurant in Cyprus. Maybe it’s because I always compare any Vietnamese and Thai food I try, to what I ate when I was living and working in Thailand and Singapore. Which can always leave you disappointed. It’s like eating a Cypriot salad at a Cypriot restaurant abroad – it can be amazing, but it’s rarely as amazing as you remember when you ate it in Cyprus. But, this salad reminds me of the yummy food I had while I was in Thailand and Singapore. It is moreish and though the ingredients sound a bit “exotic” for Cypriot cuisine, it was gobbled down by my I-really-like-meat Cypriot boyfriend, so I know it must be tasty to deserve approval! I hope you enjoy it as much as I do!!
1 grated medium sized kohlrabi
2 grated medium sized carrots
1 grated small radish
1 cup chopped fresh coriander
1/4 cup chopped spring onions
1/2 cup roasted peanuts (unsalted if possible)
1/4 rice vinegar
1 tbs sugar
1 tbs fish sauce
1/4 tsp salt
1 tbs freshly squeezed lemon juice
chili flakes to taste
1. Roast the peanuts at 170C in the oven for about 10 minutes. Watch to ensure they do not burn. Remove from oven and let cool.
2. In a large bowl, toss together kohlrabi, carrot, spring onions, coriander and radish.
3. In a small bowl mix together the rice vinegar, sugar, fish sauce, salt, lemon juice and chili flakes (the chili flakes are optional and to taste).
4. Pour the dressing on top of the salad and toss together.