You can use any cooked chicken for this salad. To poach chicken breast with Thai flavour, bring a small pot of water, seasoned with fish sauce, a few lime leaves, a couple slices of ginger, and some sliced onion and celery to a boil; add breast and bring to a bare simmer. Simmer until just barely cooked through; cool in cooking liquid. For a milder salad, halve and scrape out the seeds from the hot peppers before chopping
3 cups / 750 mL julienned peeled kohlrabi (1 large or 2 small kohlrabis)
2 tbsp / 30 mL chopped fresh coriander
2 tbsp / 30 mL chopped fresh mint
1 tsp / 5 mL minced ginger
1 tsp / 5 mL minced galangal (optional)
3 green Thai hot peppers, minced
2 red Thai hot peppers, minced
2 cloves garlic, smashed
Juice of 1 lime
2 tbsp / 30 mL fish sauce
1 tsp / 5 mL palm sugar, or light brown sugar
2 tbsp / 30 mL rice vinegar
2 tbsp / 30 mL salad oil (peanut, vegetable, sunflower or olive oil)
2 tbsp / 30 mL thinly sliced sweet onion (or red or white onion soaked in cold water and drained)
3 tbsp / 45 mL chopped roasted peanuts
1 large or 2 small chicken breast (or other cooked chicken), thinly sliced
Fresh coriander and mint leaves
Soak kohlrabi in ice water.
Make dressing: In mortar with pestle or food processor, make a paste of coriander, mint, ginger, galangal, green and red hot peppers and garlic; mix in lime juice, fish sauce, vinegar and oil. Stir in 2 tbsp/30 mL of the peanuts.
Drain kohlrabi well, add onions and toss with the dressing. Massage dressing into kohlrabi mixture by pressing lightly with hands until liquid is all absorbed. Toss in peanuts and chicken. Plate and garnish with some coriander and mint leaves and sprinkle with remaining peanuts.
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