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Nom Su Hao- Vietnamese Kohlrabi Salad

Once again I checked out Madhur Jaffrey’s Step by Step Cooking from the library. Kohlrabi is available in the mercado and the supermarkets, the Spanish name is colinabo (kohl een na boh). The clerk asked me what it was when he rang me up at Mega. It took me a moment to remember. I tried “Kohlrabi?” which gained me time to have the word filter up from my subconscious. That and the unripe tomatoes that I bought probably guarantee the lad will remember me next time.

After I made this I realized that I could have used my Bron professional mandoline to make the julienne strips! Next time that is what I will do.

serves 4.

  • 14 oz kohlrabi with leaves (mine didn’t have any leaves, I bought them anyway) yield is 8 oz peeled.
  •  1 medium-small carrot ( I used two small)
  • salt
  • 4 teaspoons distilled white vinegar (I used lime juice, the vinegar here is strong!)
  • 1 teaspoon sugar
  • 1/4 teaspoon chili powder (chile piquin) 
  • 10 -12 mint leaves (yerba buena)
  • 2-3 tablespoons chopped fresh cilantro (I like the small leaf cilantro,not the large leaf)

to serve

  • optional 1 fresh hot red or green chili (I used a red serrano)
  • 1/4 cup roasted peanuts

  1. peel the kohlrabi into 1/16 inch thick slices. Stacking a few slices  at a time, cut lengthwise  into 1/16th inch julienne strips.
  2. peel the carrots, cut into 1/16th julienne strips 1 1/2 to 2 inches long.
  3. put carrots and kohlrabi into a bowl. Sprinkle with 1 teaspoon salt. Set aside for 15 minutes. The kohlrabi will begin to sweat. Squeeze out as much moisture as you can and pat dry. I use cloth towels, the book recommends paper. return the vegetables to the clean dry bowl.
  4. Add vinegar (lime juice),sugar, chili powder and a pinch of salt (I thought it didn’t need more salt so I skipped the salt). toss to mix. Taste the salad and adjust the seasoning (I was right, I didn’t add any more salt here either!). Cut the chili into fine threads (she says the chili is optional, I think it’s essential). Chop the peanuts coarsely. just before serving add the peanuts to the salad and toss well. Serve the salad garnished with the chili shreds. I put the salad in the refrigerator for half an hour before serving and added the peanuts to the individual servings. I think you could use more chili slivers.

    About Theresa Diaz Gray

    Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!

    5 comments

    1. Barb, Thanks that makes sense!I am not normally so slow on the uptake! I blame the heat.

      regards,
      Theresa

    2. I think Linda means that she’d end up adding chunks of her fingers to the mix…lol.

    3. Linda, huh? I reread the instructions and I don’t understand your comment.

      regards,
      Theresa

    4. I have a problem with instructions #1 & #2; if I did that, it would not be vegetarian!!! =:-o

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