Tired of the same old salads? This Sweet & Sour Oyster Salad (Vegetarian) is a vibrant explosion of flavor that will completely reinvent your lunchtime routine. Forget limp lettuce and bland dressings; this recipe features crisp kohlrabi and carrots tossed in a tangy, sweet, and slightly spicy sauce that's both addictive and incredibly refreshing. The "oysters" are cleverly crafted from hearts of palm, delivering a satisfyingly plump and juicy texture that mimics the real deal without any seafood. This recipe is perfect for a light meal, a vibrant side dish, or even a unique appetizer.
Imagine the delightful crunch of the vegetables combined with the perfectly balanced sweet and sour sauce. It’s a symphony of textures and tastes that’s surprisingly easy to create. Ready to transform your salad game? Let's dive into the simple, step-by-step instructions below to make this sensational Sweet & Sour Oyster Salad (Vegetarian).
Tools Needed
- Grater
- Knife
- Peeler
Ingredients
- Kohlrabi: 1 kg
- Carrot: 270 g
- Lemon: 70 g
- Chili peppers: 2
- Garlic: 3 cloves
- Roasted peanuts (peeled and crushed): 30 g
- Rau hu lui: 20 g
- Coriander: 20 g
- Salt
- Sugar
- Rice Vinegar
- Other spices
Step-by-Step Instructions
Step 1. Prep the Vegetables
- Use a grater to grate the carrots. Remove the outer skin.
- Peel off the skin, cut off both ends and remove the hard parts. Peel it like peeling fruit, removing the green skin and the opaque white layer inside. Wash again.
- Shred the kohlrabi and carrots into long fibers using a peeler.
Step 2. Marinate and Season
- Add a spoonful of salt and two spoons of sugar. Mix well.
- Add two spoons of vinegar (rice vinegar is used in the video) and mix well. Let it marinate for about 20 minutes to allow the vegetables to release water.
- Squeeze out excess water from the marinated vegetables using your hands.
Step 3. Prepare and Combine Aromatics
- Mince the garlic and chili peppers. Juice the lemon and remove the seeds.
- Add the minced garlic and chili, sugar, salt (a small amount as the vegetables were already marinated), and lemon juice. Mix well.
Step 4. Finishing Touches and Serving
- Add the coriander, perilla, and most of the peanuts. Mix well. Sprinkle remaining peanuts on top.
- Serve and enjoy!
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Adjust the amount of sugar, salt, and lemon juice to your preference.
- The more water you squeeze out, the crispier the salad will be.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! This salad actually tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for the kohlrabi?
If you can't find kohlrabi, you can substitute with a similar crunchy vegetable like jicama, daikon radish, or even finely shredded cabbage.
This vibrant Sweet and Sour Kohlrabi & Carrot Salad is a guaranteed crowd-pleaser, offering a refreshing and exciting twist on traditional salads. Its simple preparation makes it perfect for a quick weeknight meal or a delightful addition to any gathering. So ditch the boring salads and give this recipe a try – your taste buds will thank you!