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Vietnamese Inspired Kohlrabi-Carrot-Apple Salad
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| It was unusually warm in San Francisco this past weekend, sending droves of vitamin-d deficient citizens to local parks and beaches. The heat had me craving the freshness of Vietnamese food - specifically green papaya salad. It's one of those refreshing salads that has a balance of sweet, spicy, salty, tangy, and crunchy. I scrapped my plan to make pizza (the thought of a 500 degree oven was not appealing in the heat) and set out to make some variation of that salad. I didn't have any green papaya on hand, but thought I could imitate the lightly sweet and crunchy flavor with kohlrabi. Then I got a little carried away with the grater attachment for the food processor and started hunting for other things I could grate (it's so satisfying!). I took a bunch of carrots and then a lone apple from last week's farmers market. Since they all have the same sweet flavor and crunchy texture, they complimented each other perfectly. The traditional dressing for a green papaya salad covers the full specturm of flavors - tangy lime, salty fish sauce, sweetness from the sugar, and heat from chilis. Together with some chopped cilantro, you have a very fresh tasting spring/summer salad. Next time I'll try topping it with some peanuts. You'll often see shrimp (dried or whole) and/or pork included in green papaya salads. The following recipe works more as a side - add the pork or shrimp to make it more of a meal. Recipe: Vietnamese Inspired Kohlrabi-Carrot-Apple Salad Serves 4 as a side salad Ingredients: | |
| 2 cups | peeled and grated kohlrabi, about 2 large or 4 small/medium |
| 1-2 cups | peeled and grated carrots |
| 1-2 | grated apples |
| 1/2 cup | chopped cilantro |
| 1/4 cup | lime juice, about 2 limes |
| 1 1/2 tablespoons | sugar |
| 1 1/2 tablespoons | fish sauce, (or nuoc mam) |
| 1 thai chili with seeds, thinly sliced optional | |
| 1/4 cup | peanuts, chopped coarsely optional |
Instructions:
1. Grate the carrots, apples, and kohlrabi with the grater attachment on a food processor or a mandolin or a julienne peeler. If you don't have any of those, cut into thin matchsticks, about 1/4" thick and 2" long.
2. Whisk together lime juice, sugar, fish sauce, and chilis in a small bowl or measuring cup.
3. Toss together the grated vegetables and cilantro and add in 1/2 of the dressing. Taste and add more dressing as desired.
4. Top with peanuts and garnish with cilantro leaves
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