Asian Slaw Recipe with Beef Jerky and Kohlrabi

Close-up of Asian slaw with shredded kohlrabi, carrot, strips of beef jerky, fresh coriander leaves, snow pea sprouts, and crushed peanuts in a grey bowl.

Asian Slaw Recipe with Beef Jerky and Kohlrabi

This Asian crunchy slaw with beef jerky, kohlrabi, carrot and a fish sauce dressing is bold, fresh and ready in 20 minutes. A slaw recipe like no other.

Course Salad

Cuisine Asian

Diet Low Lactose

Dietary Egg Free

Prep Time 20

Total Time 20

Servings people

Calories 116kcal

Author Amy Chung

Ingredients

Salad

70 g Asian beef jerky
1 kohlrabi medium
1 carrot
1/4 cup cilantro (coriander) leaves
25 g snow pea sprouts
1 tbsp peanuts crushed

Salad Dressing

2 tsp sugar raw
1 tbsp hot water
2 tbsp rice wine vinegar
1 tbsp fish sauce
1 clove garlic minced
1 tsp chilli flakes

Instructions

Salad

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.

Salad Dressing

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

Assembly

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

Notes

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.

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.

Nutrition