Vegetarian mains
Thai-style kohlrabi & peanut noodle salad
Kohlrabi has a firm, crunchy texture and a nutty flavour which lends itself very well to Asian-inspired salads. There is a little veg prep with this recipe but not much cooking, so it’s quick to prepare. The tamarind in the dressing is sweet and sour, a perfect match for cool, crunchy veg and aromatic herbs. It is a generous portion; any leftovers keep well and can be used in a lunch box salad.
Cook's notes
This recipe also works well with cashews in place of peanuts.
Ingredients
- 1 kohlrabi, lightly peeled & cut into matchsticks
- 3 carrots, peeled into ribbons
- 1 chilli, finely sliced
- 200g mixed bean sprouts
- 100g rice noodles
- 25g peanuts
- 1 tsp light brown sugar
- olive oil
- 1 garlic clove, peeled & finely grated
- juice of 1 lime
- 1-2 tbsp tamarind paste
- 1 tbsp tamari, or soy sauce
- 15g mint, finely shredded
- 15g coriander, chopped, stalks & all
- 20g basil, torn
Method
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Step 1
Put the kohlrabi, carrots and chilli in a large bowl.
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Step 2
Fill a medium saucepan with plenty of boiled water. Cook the noodles for 4-5 mins until just tender, stirring occasionally to prevent them sticking. Once cooked, drain and run them under the cold water tap to cool, then transfer to a bowl of cold water and set aside.
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Step 3
Heat a dry frying pan. Once hot, add the peanuts and gently toast, until starting to lightly colour; approx. 3-4 mins. Remove from the pan and roughly chop.
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Step 4
In a bowl, mix the sugar with 1 tbsp of oil, the garlic, lime juice, tamarind and tamari, all added to taste. If unsure, gradually add more of each, tasting as you go. Check the seasoning.
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Step 5
Add the noodles, bean sprouts, mint and coriander to the vegetable bowl. Add 1 tbsp of oil and toss to coat. Divide between plates, pour over the dressing, scatter over some basil leaves to your liking and scatter with peanuts and a little extra chilli if you like.