Kohlrabi Slaw with Red Curry Vinaigrette
Serves 4
Ingredients
For the Slaw:
- 2 savoy cabbage, thinly sliced
- 2 handfuls pea tendrils, chopped
- salt
- 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
- 1 red chili, thinly sliced
- 3 Tbsp. basil, thinly sliced
- 3 Tbsp. mint, thinly sliced
- 4 Tbsp. cilantro
For the Red Curry Vinaigrette:
- 1 Tbsp. garlic, chopped
- 1/3 cup lime juice
- 1/4 cup soy sauce
- 2 Tbsp. rice wine vinegar
- 2 tsp. red curry paste
- 3 Tbsp. olive oil
Bring a pot of salted water to a boil. Working in 2-3 batches, add cabbage and pea tendrils. Cook for 1 minute, remove and place into ice water. Drain and pat dry. Place in a large bowl. Add carrots, red bell pepper, kohlrabi, onion, bean sprouts, chili pepper and remaining herbs.
To make vinaigrette: Mix garlic, lime juice, soy sauce, rice wine vinegar, red curry paste, and olive oil together and whisk. Set aside.
Lightly coat slaw with vinaigrette. Arrange slaw onto plates.