Recipe courtesy of Luke Nguyen

Kohlrabi and Buffalo Salad: Trau Xao Xu Hao

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

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