Thai Kohlrabi, Cherry Tomato & Lime Salad
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Prep: 20 mins
Cook: Nil
A crisp, crunchy salad that’ll put your taste buds in a spin. Made with sweet carrot ribbons, delicate shallots, juicy cherry tomatoes and slender slices of seasonal kohlrabi, and drizzled in a punchy dressing of sharp vinegar, tart lime, a sprinkling of sugar and pinch of crushed garlic.
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236 kcal
(per portion)
Ingredients you'll need
  • 1 garlic clove
  • 1 lime
  • A handful of coriander
  • 1 tbsp brown rice vinegar
  • 1 tbsp demerara sugar
  • 2 shallots
  • 1 chilli
  • 2 carrots
  • 250g cherry vine tomatoes
  • 2 kohlrabi
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    First make the dressing. Peel the garlic clove and crush or finely grate it into a bowl. Finely grate in the lime zest and squeeze in the juice. Separate the coriander stalks and leaves (save the leaves for later). Finely chop the coriander stalks and slide into the bowl. Stir in 1 tbsp each brown rice vinegar, Demerara sugar and olive oil. Sprinkle in a little salt and pepper and whisk well. Set aside.

  • 2.

    Peel the shallots and thinly slice them. Halve the chilli, flicking out the seeds and membrane for less heat, and finely slice the chilli. Peel the carrots, then use the peeler to peel them into long , thin ribbons. When you get down to the cores, finely slice them. Halve the cherry vine tomatoes. Slide everything into a large salad bowl.

  • 3.

    Pull the leaves and stalks off the kohlrabi. Halve the main bulbs and slice very finely into matchsticks. Finely shred the leaves and stalks. Slide into the salad bowl with the other veg.

  • 4.

    Spoon the dressing over the salad and toss well to combine. Divide between a couple of plates and serve with the reserved coriander leaves scattered over the top.

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