Asian Slaw Recipe with Beef Jerky and Kohlrabi

The Asian Crunchy Slaw That Changes the Game

This Asian slaw recipe is not your average coleslaw.

Shredded kohlrabi and carrot form the crunchy, refreshing base.

Then come the snow pea sprouts for a delicate, fresh bite, fresh coriander for aromatic brightness, crushed peanuts for nuttiness, and strips of Asian beef jerky for a deeply savoury, chewy hit that makes this slaw completely unlike anything you have ever had before.

Tossed in a zingy fish sauce dressing with chilli, garlic, rice wine vinegar, and a touch of raw sugar, this is a bold, vibrant, absolutely addictive Asian slaw dressing that ties every single element together brilliantly.

What makes this Asian kohlrabi salad so special is the interplay of textures and flavours that makes each forkful genuinely exciting.

The kohlrabi is crisp and mildly sweet.

The carrot adds colour and a familiar crunch.

The jerky brings a smoky, savoury chewiness and a depth of flavour that elevates the whole dish far beyond a standard slaw.

The snow pea sprouts are delicate and fresh.

The peanuts add crunch and richness.

And the dressing, bright, punchy, and perfectly balanced between sour, sweet, salty, and hot, coats every strand and piece in a way that makes you want to keep eating.

If you love bold Asian-inspired dressings, our Plum Ginger Dressing and Sambal Chilli Lime Dressing are two more you need in your repertoire.

The best part is that this is a genuine 20-minute, no-cook recipe.

Peel, shred, chop, mix, done. The mandoline makes the shredding effortless, the dressing comes together in under a minute, and the beef jerky just needs a quick snip with kitchen scissors.

This is the kind of Asian crunchy slaw you will make once and then find yourself craving constantly — as a side dish, a light lunch, or something to bring to a barbecue that will completely steal the show.

Kohlrabi: The Underrated Vegetable That Deserves a Spot in Your Kitchen

Kohlrabi is one of those vegetables that most home cooks walk past at the supermarket without a second glance and it is a shame, because it is one of the best raw salad vegetables you can use in so many ways such as our Tree Tomato Salad with Kohlrabi.

Raw kohlrabi is crisp, juicy, and mildly sweet with a gentle peppery edge that is closer to a water chestnut or the heart of a broccoli stem than anything strongly flavoured.

It shreds beautifully on a mandoline into long, satisfying strands that hold their crunch even after dressing, making it ideal for slaws where texture is everything.

Choose firm, smooth bulbs with no soft spots and bright, fresh-looking leaves if still attached. In this Asian kohlrabi salad, it is the backbone that gives the whole dish its signature satisfying crunch.

Our Carrot and Daikon Salad with Gochujang Dressing uses a similar shredded vegetable approach if you want to explore more in this direction.

Recipe Overview

Flavour/Texture: Crunchy, bold, and layered with contrast. The kohlrabi and carrot are crisp and refreshing. The jerky is chewy, smoky, and deeply savoury.

The snow pea sprouts are delicate. The peanuts add nuttiness and crunch.

The fish sauce dressing is bright, punchy, and perfectly balanced; sour from the vinegar, sweet from the sugar, salty from the fish sauce, and warm from the chilli and garlic.

Every forkful is a different combination and every one of them is good.

Ease: Peel, shred, chop, mix, done. No cooking, no complicated techniques.

The mandoline is the one tool that makes the shredding effortless. Without it, the prep takes a little longer but is still very manageable.

Time: 20 minutes from start to finish, most of which is the shredding. Once the vegetables are prepped, everything else is just chopping, mixing the dressing, and cutting the jerky. Only takes a few minutes.

It is genuinely one of the fastest, impressive side dishes you can make.

Ingredients For Asian Slaw Recipe

Asian Beef Jerky: The ingredient that sets this apart from every other Asian slaw recipe. Look for original flavoured beef jerky that is 1 or 2 pieces rather than small chunks. We want to be able to cut them into long strips to match the vegetables to create the slaw.

Kohlrabi: The backbone of this Asian crunchy slaw. Look for a firm, smooth bulb with no soft spots or wrinkling. Any softness indicates age. Smaller to medium bulbs tend to be sweeter and less fibrous than very large ones.

Peel well with a vegetable peeler or sharp knife. The skin is tough and not pleasant to eat. Shred on a mandoline for the best texture.

Carrot: Adds colour, sweetness, and familiar crunch alongside the kohlrabi. Choose firm, smooth carrots with no soft spots.

Fresh whole carrots shredded yourself are always better than pre-packaged shredded carrot, which oxidises quickly and loses flavour.

Shred to a similar thickness as the kohlrabi so the two vegetables integrate evenly.

Coriander: Fresh coriander adds aromatic brightness and a slightly citrusy freshness that lifts the richness of the fish sauce dressing beautifully. Use the leaves only for this recipe. Look for bright, perky bunches with no yellowing or wilting.

Snow Pea Sprouts: Delicate, fresh, and slightly sweet. Snow pea sprouts add a tender contrast to the crunch of the kohlrabi and carrot and a beautiful visual lightness to the slaw.

Find them pre-packaged in the fresh produce section of most major supermarkets. Look for bright green, perky sprouts with no yellowing or sliminess.

Peanuts: Roughly crushed roasted peanuts add nuttiness and a satisfying crunch. Use unsalted roasted peanuts as salted peanuts can push the seasoning of the whole dish too far given the fish sauce is already salty.

Roughly crush in a mortar and pestle or place in a zip-lock bag and bash with a rolling pin. You want irregular pieces, not a fine powder.

Alternatively you may be able to find crushed peanuts to save you time.

Rice Wine Vinegar: The acidic backbone of the fish sauce dressing. Mild, slightly sweet, and essential for keeping the dressing bright and clean.

Do not swap rice wine vinegar for white wine or apple cider vinegar. Both varieties are too sharp and will unbalance the dressing.

Chilli Flakes: Adds a gentle, building heat. Standard dried chilli flakes work well. Adjust the quantity to your heat preference.

Raw Sugar: Balances the acidity of the vinegar and the saltiness of the fish sauce. Raw sugar dissolves easily and adds a subtle depth that white sugar does not.

Fish Sauce: The savoury, umami backbone of the dressing. This adds the punchy flavours to the Asian slaw.

Garlic: One fresh clove adds depth and a pungent sharpness that anchors the dressing. Mince well so that the garlic is well dispersed throughout the slaw.

Variations And Substitutions

No kohlrabi? Finely shredded daikon is the closest substitute in terms of crunch and mild flavour. Finely shredded napa cabbage (wombok) and turnip also work well.

Different protein: Swap beef jerky for chicken jerky, pork jerky, or thin strips of Chinese BBQ pork (char siu) for a different flavour direction.

Add cucumber: Thinly julienned cucumber adds extra freshness and makes the slaw more substantial. Our Pak Choy Salad shows how well cucumber works in Asian-style slaws.

Adjust the heat: One teaspoon of chilli flakes gives moderate warmth. Halve it for mild, double it for bold. Korean gochugaru is a great swap for a fruitier, less sharp heat.

Swap the nuts: Toasted sesame seeds, crushed cashews, or toasted sunflower seeds all work well in place of peanuts.

Instructions for Asian Slaw Recipe

Using kitchen scissors, cut the beef jerky into thin strips.

Peel kohlrabi and carrot and shred with a mandoline.

Chop coriander leaves to yield ¼ cup.

How to Make Asian Fish Sauce Dressing

Place all ingredients in a mixing bowl and mix until well combined.

How To Assemble Salad

Place all ingredients in a large mixing bowl and mix until well combined.

Serve.

How to Make This Salad Perfectly [Expert Tips]

Use a mandoline for the shredding: Evenly shredded kohlrabi and carrot give this Asian slaw its signature crunch and texture.

A mandoline makes quick work of it with perfect uniformity, but a box grater or a sharp knife and steady hand work well too. Just aim for thin, consistent strands rather than thick or uneven pieces.

Dissolve the sugar in the hot water first: Add the hot water to the sugar and stir until dissolved

before adding the other dressing ingredients. Undissolved sugar sits at the bottom of the bowl and does not distribute evenly through the slaw.

Add the snow pea sprouts last: They are the most delicate element in this slaw and will wilt quickly once dressed. Toss everything else together first, then fold the snow pea sprouts through just before serving so they stay perky and fresh.

Taste the dressing before tossing: Fish sauce varies in saltiness by brand, and jerky also contributes salt to the finished dish. Mix the dressing, taste it, and adjust.

It should be bright, tangy, savoury, and slightly sweet. If it is too salty, add a splash more vinegar; if it is flat, add a pinch more sugar.

Dress just before serving: Kohlrabi and carrot release moisture once dressed. This Asian slaw is at its best eaten immediately while everything is still crisp and crunchy.

If you need to prep ahead, keep the vegetables, jerky, and dressing separate and combine at the last minute.

Cut the jerky thinner than you think: Thin strips of jerky distribute more evenly through the slaw and mean every forkful gets some.

Thick chunks sit awkwardly and make the dish harder to eat. Use kitchen scissors and aim for strips roughly the same thickness as the vegetables.

Frequently Asked Questions

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