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Kohlrabi Slaw with Red Curry Vinaigrette

From Our Kitchen


2 savoy cabbage, thinly sliced
2 handfuls pea tendrils, chopped
2 carrots, cut into matchsticks
1 red bell pepper, cut into matchsticks
2 to 3 kohlrabi, cut into matchsticks
1 bunch green onions, chopped
1 handful bean sprouts
red chili, thinly sliced
3 Tbsp. basil, thinly sliced
3 Tbsp. mint, thinly sliced
4 Tbsp. cilantro
1 Tbsp. garlic, chopped
⅓ cup lime juice
¼ cup soy sauce
2 Tbsp. rice wine vinegar
2 tsp. red curry paste
3 Tbsp. olive oil


Mix garlic, lime juice, soy sauce, rice wine vinegar, red curry paste, and olive oil together and whisk. Set aside. Bring a pot of salted water to a boil.

Working in 2-3 batches, add cabbage and pea tendrils. Cool for 1 min. Place into ice water. Drain and pat dry. Place in a bowl.

Add carrots, bell pepper, kohlrabi, onion, sprouts, chili and remaining herbs. Lightly coat slaw with vinaigrette. Arrange slaw onto plates.

Serves 4-5