Ingredients:
1 Kohlrabi, peeled and cut into matchsticks (you could also use jicama, daikon radish or turnip)
2 ribs celery, sliced into half moons
1 small onion, julienned
Half a medium cabbage (I used white, but feel free to use any other), thinly sliced
1 medium carrot, grated
2 red Thai chiles, finely chopped, or 1/2 small red bell pepper if you don't like chiles
Salt to taste
For the dressing:
1/2" piece of ginger, grated
2 tbsps vegetable oil (or peanut oil)
1 tsp sesame oil
2 tbsps rice wine vinegar
1 tsp soy sauce
2 tsps sugar
Juice of 1 lime or 1/2 lemon
Method:
1 Kohlrabi, peeled and cut into matchsticks (you could also use jicama, daikon radish or turnip)
2 ribs celery, sliced into half moons
1 small onion, julienned
Half a medium cabbage (I used white, but feel free to use any other), thinly sliced
1 medium carrot, grated
2 red Thai chiles, finely chopped, or 1/2 small red bell pepper if you don't like chiles
Salt to taste
For the dressing:
1/2" piece of ginger, grated
2 tbsps vegetable oil (or peanut oil)
1 tsp sesame oil
2 tbsps rice wine vinegar
1 tsp soy sauce
2 tsps sugar
Juice of 1 lime or 1/2 lemon
Method:
- Combine all the vegetables in a large bowl and mix together.
- Mix together the dressing ingredients and whisk until the sugar dissolves.
- Pour the dressing over the vegetables and toss well to mix. Season with a little salt if desired
