Vietnamese Kohlrabi Salad with Grilled Beef Tenderloin

Kohlrabi is a unique vegetable that is overlooked. Some people get confused and think it is a turnip. There are many ways this vegetable can be eaten. You can roast it, you can stir-fry it, you can add it to a stew or you can just shred it and eat it raw. I like the fresh, crispy texture and mild peppery taste of the kohlrabi. It goes well with the perilla and mint leaf in this Vietnamese salad. The warmth of the grilled beef adds flavor and another layer of texture. I hope you will enjoy this salad as much as my family and I do on a hot summer day.

Photography By Tess Graham & Rose Duong | August 01, 2017

Ingredients

  • 3 cups kohlrabi, peeled and julienned
  • ½ cup carrot, peeled and julienned
  • ½ cup red bell pepper, julienned
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • l shallot, diced
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 12 ounces beef Met, thinly sliced, ⅛-inch thick
  • 3 tablespoons fish sauce
  • 1 lime, juiced
  • 2 tablespoons sugar
  • ½ tablespoon Sriracha hot sauce
  • 2 tablespoons purple perilla leaf, cut leaf in chiffonade
  • 2 tablespoons fresh mint, cut leaf in chiffonade
  • 2 tablespoons cilantro, leaf only
  • 2 tablespoons cashew nuts, crushed

Preparation

In a large strainer, combine kohlrabi, carrots, bell pepper and red onions and wash in cold water. Let drain and refrigerate for 1 hour.

Beef Marinade:

In a bowl combine olive oil, garlic and shallot. Season with salt and pepper. Rub marinade onto thinly sliced beef. Refrigerate for 30 minutes.

For the dressing:

In a small bowl, whisk the fish sauce, lime juice, sugar and hot sauce. Set aside.

Heat a heavy-duty grill pan over high heat for about 2-3 minutes. Lower the heat to medium-high and add oil to the pan. Make sure the entire pan is coated with oil. Add the thinly sliced beef and cook for 30 seconds on each side. Season with salt and pepper to taste.

Meanwhile, remove the julienned vegetables from the refrigerator and toss in a large bowl. Mix in perilla leaf, mint leaf, cilantro and cooked slices of beef to the salad mixture. Toss with dressing.

Mount the tossed salad mixture on a large plate or platter and top with cashews. Garnish with a sprig of cilantro.

To Market Tip: When buying Kohlrabi, try to choose the one with the smoothest skin and don't take the biggest specimens. The smaller it is and the smoother the skin, the juicier and the crunchier it will be.

Makes 4 servings

About this recipe

Perilla, or shiso-leaf is in the mint family, dating back to the Ming Dynasty of China. The aromatic herb presents as a minty perfume with hints of cinnamon and clove and flavor notes of anise and basil. Beyond use as a savory herb, the perilla leaves are popular with mixologists and pastry chefs as they muddle or bake them into their concoctions.

Ingredients

  • 3 cups kohlrabi, peeled and julienned
  • ½ cup carrot, peeled and julienned
  • ½ cup red bell pepper, julienned
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • l shallot, diced
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 12 ounces beef Met, thinly sliced, ⅛-inch thick
  • 3 tablespoons fish sauce
  • 1 lime, juiced
  • 2 tablespoons sugar
  • ½ tablespoon Sriracha hot sauce
  • 2 tablespoons purple perilla leaf, cut leaf in chiffonade
  • 2 tablespoons fresh mint, cut leaf in chiffonade
  • 2 tablespoons cilantro, leaf only
  • 2 tablespoons cashew nuts, crushed
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