Page title and description

Salads
Asian kohlrabi slaw
Cook's notes
Roasted rice adds crunch and nutty flavour. To make it, cover some jasmine rice with cold water and leave for 5 mins. Drain and lay on a non-stick baking sheet. Bake at 200°C/Gas 6 for 20-30 mins until golden. Crush to a coarse powdery texture in a pestle and mortar, or blitz in a processor.Ingredients
- 1 kohlrabi, coarsely grated
- 1 pepper, finely sliced
- 1 chilli, deseeded and finely chopped
- 2 spring onions, finely sliced
- 3 tbsp coconut cream
- 1 tbsp soy sauce
- juice of ½ lime, more to taste
- 50g roasted rice (or chopped peanuts)
- small handful coriander leaves
- 25g dried coconut shreds, toasted in a dry frying pan until golden (or use dessicated coconut)
Method
Prep time:
15 min
PT15M
-
Step 1
Toss the kohlrabi, pepper, chilli, onion and half the roasted rice and coriander leaves together in a large bowl. -
Step 2
Mix together the coconut cream, soy and lime juice and toss with the veg to combine. -
Step 3
Sprinkle with the rest of the rice, coconut and coriander to serve.