Recipe courtesy of Luke Nguyen

Kohlrabi and Buffalo Salad: Trau Xao Xu Hao

  • Level: Easy
  • Total: 1 hr 18 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 3 min
  • Yield: 4 to 6 servings
Save Recipe


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


  1. 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. 
  2. Remove the kohlrabi mixture from the refrigerator and drain. 
  3. Place a frying pan over high heat, add the oil and fry the garlic until fragrant. 
  4. 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.
  5. 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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Simple Bolognese

Slow Cooker Beef Stew

Rich Beef Barley Soup

Excellent Meatballs

Chicken Fried Steak

Chili Mac

Roast Prime Rib with Thyme Au Jus

Sunday Rib Roast

🤤 More Drool-Worthy Recipes