How to Make Nom Su Hao (Kohlrabi and Carrot Salad)

Method

1. Peel the kohlrabi, wash it and shred it into fine, even threads, then put it in a large bowl.
2. Peel the carrot and shred into long threads. Wash the cucumber, trim both ends, remove the seeds and cut into thin strips.
3. Put the kohlrabi, carrot and cucumber in the bowl, sprinkle over 1/2 teaspoon salt, mix and leave for 15 minutes to draw out the water, then squeeze gently to drain.
4. Pick over and wash the mixed herbs and Vietnamese cilantro, drain and chop. Deseed and slice the red chili. Rub the skins off the roasted peanuts and crush them. Mince the garlic.
5. Mix the dressing: put 2 tablespoons kOBE Monk Fruit Blend, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, the lime juice, 1 teaspoon minced garlic and the chili in a small bowl and stir until dissolved.
6. Put the drained vegetables in a large bowl, add about 2/3 of the dressing and toss well so it soaks in.
7. Add the herbs and cilantro, toss gently, and mix in part of the peanuts with 1 teaspoon toasted sesame seeds.
8. Let the salad rest for 10 minutes to take on the dressing, then taste and add more dressing for a stronger flavor.
9. Arrange on a plate and scatter over the rest of the peanuts, the sesame seeds and the chili.

Tips

• Salting the kohlrabi and carrot and squeezing out the water before tossing is the step that decides the crunch.
• Pour on only as much dressing as needed rather than all at once, and the salad will not go watery.
• Stir the dressing again right before it goes on, as kOBE Monk Fruit Blend settles at the bottom.
• kOBE Monk Fruit Blend leaves a light cooling finish, clearer in a cold dish than a hot one, so 10 minutes in the refrigerator before serving is right.
• Scatter the peanuts at the end to keep them nutty and crisp.