Kohlrabi and buffalo salad recipe

Kohlrabi and buffalo salad

Kohlrabi and buffalo salad

Servings: 4-6

Ingredients:

  • 500 g (1 lb 2 oz) kohlrabi, peeled, julienned
  • 1 carrot, peeled, julienned
  • 100 ml (3½ fl oz) vinegar
  • 100 g (3½ oz) sugar
  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 300 g (10½ oz) buffalo or lean beef eye fillets, sliced into strips
  • ½ tsp freshly ground black pepper
  • 1 handful Vietnamese mint leaves
  • 1 handful Asian basil leaves
  • 1 handful perilla leaves
  • 1 tbsp garlic chips
  • 4 tbsp nuoc mam cham (dipping fish sauce)
  • 2 tbsp roasted peanuts, crushed
  • 2 tbsp fried red shallots

Procedure:

  1. In a large bowl, combine the kohlrabi, carrot, vinegar and sugar.
  2. Mix well, then cover and place in the refrigerator to marinate for 1 hour.
  3. Remove from the fridge and drain.
  4. Place a frying pan over high heat, add the oil and fry the garlic until fragrant.
  5. Add the beef, season with pepper, and stir-fry the beef for no longer than 3 minutes. Remove from pan and set aside.In a serving bowl, combine the kohlrabi, carrot, Vietnamese mint, Asian basil, perilla, garlic chips and beef.
  6. Dress with nuoc cham and garnish with the peanuts and fried red shallots.
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