Recipe courtesy of Luke Nguyen
Kohlrabi and Buffalo Salad: Trau Xao Xu Hao
Total:
1 hr 18 min
Prep:
15 min
Inactive:
1 hr
Cook:
3 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 18 min
Prep:
15 min
Inactive:
1 hr
Cook:
3 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 18 min
Prep:
15 min
Inactive:
1 hr
Cook:
3 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound, 2 ounces/ 500 g kohlrabi, peeled and julienned
  • 1 carrot, peeled and julienned
  • 3 1/2 ounces/ 100 g sugar
  • 3 1/2 fluid ounces/ 100 ml vinegar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 10 1/2 ounces/ 300 g buffalo or lean beef eye fillets, sliced into strips
  • Freshly ground black pepper
  • 1 handful fresh Vietnamese mint leaves
  • 1 handful fresh Asian basil leaves
  • 1 handful perilla leaves*
  • 1 tablespoon garlic chips
  • 4 tablespoons nuoc cham
  • 2 tablespoons crushed roasted peanuts, for serving
  • 2 tablespoons fried red shallots, for serving

Directions

In a large bowl, combine the kohlrabi, carrot, sugar, and vinegar. Mix well, then cover and place in the refrigerator to marinate for 1 hour. 

Remove the kohlrabi mixture from the refrigerator and drain. 

Place a frying pan over high heat, add the oil and fry the garlic until fragrant. 

Add the beef, season with 1/2 teaspoon black 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. 

Dress with nuoc cham and garnish with the peanuts and fried red shallots.

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