This vibrant and refreshing Salted Kohlrabi and Carrot Salad, also known as Su Hao Bop Chua Ngọt in Vietnamese, is a delightful culinary journey that will tantalize your taste buds. The perfect balance of sweet, salty, and crunchy textures makes this salad a standout side dish or a light and satisfying meal on its own. Its simple ingredients and quick preparation time make it ideal for busy weeknights, yet the unique flavor profile elevates it beyond the ordinary. The satisfying crunch of the kohlrabi and carrots, perfectly complemented by the subtle tang of the pickling process, is guaranteed to become a new favorite.
Imagine a salad that's both incredibly healthy and unbelievably delicious. This recipe delivers exactly that, offering a nutritious boost alongside a burst of exciting flavors. The delicate balance of sweet and salty is achieved through a simple yet effective pickling technique, transforming humble vegetables into a culinary masterpiece. Ready to experience the magic? Let's dive into the step-by-step instructions to create your own unforgettable Salted Kohlrabi and Carrot Salad.
Tools Needed
- Knife
- Cutting board
- Bowl
Ingredients
- Kohlrabi
- Carrots
- Salt
- Sugar
- Chili (or chili sauce)
- Lemon juice (or vinegar)
- Garlic
- Fish sauce: Optional
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Thinly slice the kohlrabi and carrots. You can even carve flowers if desired.
Step 2. Initial Marinating
- Marinate the sliced vegetables with a little salt and sugar for 15-20 minutes to reduce bitterness and create a crunchy texture. This will also draw out excess water.
- Drain all the water from the marinated kohlrabi and carrots.
Step 3. Prepare and Mix the Sauce
- Mix a small amount of chili (or chili sauce), salt, sugar (three parts sugar to one part salt), and fish sauce (optional).
- Add lemon juice (or vinegar) to the sauce mixture. The amount of vinegar should be equal to the amount of sugar.
- If using, add finely chopped fresh garlic and chili to the sauce.
Step 4. Combine and Final Marinate
- Combine the sauce with the drained kohlrabi and carrots. Marinate for another 10 minutes.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Adjust the amount of sugar, salt, and chili to your preference.
- You can substitute lemon juice or vinegar with kumquat juice, depending on your preference.
- This salad can be served as a side dish with vermicelli noodles, grilled pork, or other fried/stir-fried dishes.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I make this salad ahead of time?
Yes! This salad actually tastes even better after the flavors have had time to meld in the refrigerator. Make it a day or two in advance for best results.
2. What can I substitute if I don't have rice vinegar?
White wine vinegar or apple cider vinegar are great substitutes. Just be mindful that the flavor profile might shift slightly.
This Crispy Kohlrabi and Carrot Salad is a testament to the magic of simple ingredients transformed through a clever technique. Its bright flavors and satisfying crunch make it a perfect addition to any meal, from casual weeknight dinners to more elaborate gatherings. Enjoy this delicious and healthy salad, and don't hesitate to experiment with additions to personalize it to your taste!