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Beef kohlrabi salad

beef recipes salad spring

Kohlrabi has mild, sweet flavour with a crisp, crunchy texture that goes really well with salads. We also make this salad with steam pork and prawns too.


  • 300g beef, thinly sliced
  • 1 kohlrabi, peeled, julienned
  • 1 carrot, peeled, julienned
  • ¼ cup vinegar
  • ¼ cup sugar
  • 1 clove of garlic, minced
  • ½ tablespoons oyster sauce
  • ½ tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • 2 tablespoons neutral oil
  • 1 bunch of mix herbs, washed and chopped
  • 2 tablespoons roasted cashew nuts


  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 chilli, minced (optional)


  1. In a bowl, combine the kohlrabi, carrot, vinegar, sugar and a pinch of salt. Mix well, then cover and place in the refrigerator for at least 30 minutes.
  2. In a bowl, combine beef, garlic, fish sauce, oyster sauce, sugar, pepper and a tablespoon of oil. Mix well. Set aside for 10 minutes.
  3. Remove the kohlrabi from the fridge, squeeze the excess liquid from it, drain.
  4. Mix the all the ingredients for dressing in a bowl, stir well until sugar dissolves.
  5. Place a frying pan over high heat, add the oil and fry the garlic until fragrant.
  6. In a wok, heat 1 tablespoon of oil. Add the beef and stir fry for 3-4 minutes, add peppers then transfer the beef to a bowl.
  7. Toss water kohlrabi, carrot, beef, fresh herbs and dressing in a large bowl. Transfer to a serving plate, garnish with cashew nuts and serve warm.


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