Mango Salad with Kohlrabi and spicy Dressing
This spicy salad is inspired by a typical dish from Thailand and Vietnam: the green papaya salad. Instead of the green papaya I used kohlrabi. This veggie has a quite similar taste. Did you know that kohlrabi is considered as a very “German” veggie? That’s why even in English, Japanese and Russian the German word is used for this bulb. It tastes quite mild and you can eat it cooked and raw. I combined the crispy kohlrabi with a sweet and soft mango and typical Asian ingredients like ginger, chili, coriander and peanuts. And I also added some wild garlic leaves but you can easily replace it with baby spinach.
Mango Salad with Kohlrabi and spicy Dressing
Serves 2
- 1 mango
- 1 kohlrabi (cabbage turnip)
- 1 big carrot
- 2 cm fresh ginger
- 1 handful of fresh coriander
- 2-3 leaves wild garlic (optional)
- 2 passion fruits
- 1 handful of roasted peanuts
- ½ tsp black sesame seeds
For the Dressing:
- 2 tbsp sesame oil
- 2 tbsp light soy sauce
- 2 tbsp maple syrup
- 4 tbsp lime juice
- 1 tsp lime zest
- 2 tsp hot chilisauce
Peel mango, kohlrabi, carrot and ginger. Cut the mango into slices, the carrot into rasps. Chop ginger finely, spiralize the kohlrabi with a spiralizer.
Rinse coriander and wild garlic, pat them dry and pluck into little pieces. Cut the passion fruit into halves and scoop out the insides. Chop the peanuts.
Blend all the ingredients for the dressing in a blender until it is creamy.
Arrange mango, veggies, ginger and wild garlic in two jars or two bowls. Spread passion fruit and dressing over all and top it with peanuts, sesame seeds and coriander.