Tamarind Beef & Kohlrabi Salad Recipe

Name: Tamarind Beef & Kohlrabi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces kohlrabi, peeled and julienned; 3 1/2 ounces carrots, peeled and julienned; 3 1/2 ounces beetroot, peeled and julienned; 2 tablespoons sugar; 2 tablespoons vegetable oil; 2 garlic cloves, crushed; 10 1/2 ounces lean beef eye fillet, trimmed and sliced into 1/8-inch slices; 1/2 teaspoon freshly ground black pepper; 2 tablespoons Tamarind water, (2 ounces of tamarind pulp dissolved in 1 cup of water); 1 handful cilantro leaves, sliced; 1 handful Vietnamese mint leaves; 2 tablespoons fried garlic chips; 2 tablespoons Nuoc mam cham dipping sauce; 1 tablespoon crushed roasted peanuts; 1 red bird's eye chilli, sliced

Servings: persons

3 1/2 ounces kohlrabi, peeled and julienned
3 1/2 ounces carrots, peeled and julienned
3 1/2 ounces beetroot, peeled and julienned
2 tablespoons sugar
2 tablespoons vegetable oil
2 garlic cloves, crushed
10 1/2 ounces lean beef eye fillet, trimmed and sliced into 1/8-inch slices
1/2 teaspoon freshly ground black pepper
2 tablespoons Tamarind water, (2 ounces of tamarind pulp dissolved in 1 cup of water)
1 handful cilantro leaves, sliced
1 handful Vietnamese mint leaves
2 tablespoons fried garlic chips
2 tablespoons Nuoc mam cham dipping sauce
1 tablespoon crushed roasted peanuts
1 red bird's eye chilli, sliced

1
In a bowl, combine the kohlrabi, carrot, beetroot and sugar.
2
Mix well and set aside for 10 minutes, then drain.
3
Place a frying pan over high heat.
4
Add the oil and fry the garlic until fragrant.
5
Add the beef, season with the pepper, then stir-fry the beef for no more than 3 minutes only until just cooked through.
6
Transfer the beef to a bowl, add 1 tablespoon of the tamarind water and toss to combine.
7
In another bowl, combine the kohlrabi, carrot, beetroot, saw-tooth coriander, Vietnamese mint, garlic chips and tamarind beef.
8
Add the remaining tablespoon of tamarind water and the nuoc mam cham.
9
Toss the salad to combine all the ingredients.
10
Garnish with the peanuts and chilli and serve.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 ounces kohlrabi, peeled and julienned, 3 1/2 ounces carrots, peeled and julienned, 3 1/2 ounces beetroot, peeled and julienned, 2 tablespoons sugar, and more.

Yes, Tamarind Beef & Kohlrabi Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tamarind Beef & Kohlrabi Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions