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Vietnamese kohlrabi carrot slaw

Course Salad
Cuisine Asian
Author Mary Tang

Ingredients

  • 3 cups of carrots- thin slices About 2 mm thick
  • 2 cups of kohlrabi-thin slices About 2 mm thick
  • 1/3 cup or more of salt
  • A handful of green onions and coriander garnish

Dressing

  • 7 cups of water
  • 3/4 cup of sugar
  • 3/4 cup of fish sauce
  • 1 cup of white vinegar
  • 2 garlic cloves-minced
  • 1/3 cup of chopped dill
  • 3 Thai chili -sliced optional

Instructions

  1. Peel the carrots, and cut the hard skin from the kohlrabi.

  2. Use the mandolin to thinly cut the carrots and kohlrabi. Place the vegetables in a colander, add salt and massage the vegetables for about 1 minute.

  3. Let the carrots and kohlrabi sit in the colander for about 20 minutes. Put a dish under the colander for the liquid to drip. This process helps to soften the carrots and kohlrabi.

  4. After 20 minutes, rinse the vegetables under the sink in cold water to remove the salt. Next, squeeze as much water out as possible.

  5. In a bowl, mix all the ingredients in the dressing and make sure the sugar is fully dissolved. Taste and adjust to your liking. If you have the Thai chilis, slice them and add them in. 

  6. Add the carrots and kohlrabi to the dressing. Keep in the fridge for 1 to 2 days. Before serving, remove the carrots and kohlrabi from the dressing and top with green onions and coriander.

Recipe Notes

Feel free to substitute vinegar with lemon or lime