What sets Vietnamese salads apart from their Western counterparts? The answer is simple: herbs, herbs, and more herbs.

In our salads, we not only embrace the abundance of herbs but also relish the crunch of vegetables and fruits (like carrots, mangoes, papayas, and more).

I know that it’s sometimes quite challenging to find affordable Asian ingredients for your salad. That’s why I’m here to introduce a commendable alternative – one that might not be on your radar but holds significant popularity in Vietnamese salad-making: kohlrabi.

Let’s roll up our sleeves and dive right in!

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Preptime: 25 MIN

Cook Time: 10 MIN

Total Time: 35 MIN

Servings: 3

Ingredients:

• Fried tofu slices
• Homemade Vietnamese salad dressing
• 1 carrot
• 1 medium kohlrabi
• 1 red onion
• (optional) Vietnamese coriander
• regular coriander
• peanuts
• fried shallots

Instructions:

1. Peel then julienne the carrots and kohlrabi
2. Slice as thin as possible the red onion
3. Soak the carrots, kohlrabi, and onions in cold water for at least 20 minutes to keep them crunchy and reduce the pungentness
4. After the time is up, add the carrots, kohlrabi, onions, and tofu into a large mixing bowl
5. Add about 2tb dressing sauce and let it sit for 5 minutes
6. When the veggies absorbed most of the sauce, add more sauce to your liking following with the herbs
7. Transfer the salad into a plate and garnish it with fried shallots and crushed peanuts