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Recipe courtesy of Luke Nguyen

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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.

My Private Notes

Name: Kohlrabi and Buffalo Salad: Trau Xao Xu Hao
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT1H18M0.000S
Yield: 4 to 6 servings
Cuisine: asian
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