Buy all ingredients right below the recipe
INGREDIENTS
- 1 kohlrabi, julienned
- 1/2 carrot, julienned
- 1/3 cucumber, julienned
- Handful of chopped perilla
- Handful of chopped coriander
- Handful of mung bean sprouts
- 150 g chicken breasts
- Handful of crushed peanuts
- 1⁄2 chili pepper
- 3 slices of ginger
- 2 lime leaves
- Pinch of pepper
- Sesame for garnish
DRESSING INGREDIENTS
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoons cane sugar
- 1⁄2 chili pepper
- 1 clove finely chopped garlic
INSTRUCTIONS
- 1Cut the kohlrabi, carrot, and cucumber into julienne strips. Place in cold salted water, let soak for 5 minutes, then drain and dry.
- 2Add mung bean sprouts, roughly chopped perilla, mint, and coriander to a bowl.
- 3Cook the chicken breast in water with a pinch of salt, add a slice of ginger and lime leaves. Shred the cooked chicken into small pieces.
- 4Mix the salad thoroughly, add the chicken pieces, and pour over the dressing, which you prepare by mixing all ingredients.
- 5Roast the peanuts, let them cool, then crush them, but leave them in larger pieces. Sprinkle them over the served salad, garnish with sesame.
- 6Season the salad with salt and pepper to taste.
Marcela Vuong
Vietnamese specialties from Marcela Vuong's kitchen will transport you to the very heart of Asia. Marcela runs a popular cooking school and will teach you how to make the best Vietnamese recipes.