Get your crunch on with this delicious kohlrabi salad topped with delicately poached prawns! 🥗🌱
At this time of the year, I always get a huge bundle of kohlrabi (also known as nol khol in Northern India) from my father-in-law’s farm in the hills of Mahableshwar. And I can never figure out what to do with it!
I never knew that kohlrabi is actually a member of the cabbage family and is a versatile and delicious vegetable that is commonly found in many cuisines. The name “kohlrabi” originates from German, where “kohl” means cabbage and “rabi” means turnip. Therefore, kohlrabi is often called a “cabbage turnip” or “turnip cabbage.”
When sliced into matchsticks, it adds a delightful crunch and flavor to salads and stir-fries.
I’ve now started making a crunchy salad kohlrabi and tender poached prawns. In this recipe, kohlrabi is combined with prawns, coconut, and a tangy tamarind dressing, creating a refreshing and flavorful dish that is perfect for a light meal or appetizer.
I toss the juliennes of kohlrabi with mint, onions and sliced lime leaves, and poach the prawns with galangal, garlic and lemon grass from my kitchen garden. Tamarind, coconut and jaggery whipped together marry all the flavours perfectly- sweet, sour and spicy, crisp kohlrabi with fragrant, succulent prawns! This tastes even better with some fresh shredded coconut on top! Recipe soon! Crunch crunch!
Tangy Kohlrabi Salad with Delicious Poached Prawns
- 2 kohlrabi, peeled and sliced into matchsticks – about 250-300g
- 1/2 cup coconut (desiccated or finely shredded)
- 200g prawns, shelled and deveined
- A small bunch of coriander – stems and roots only, chopped fine – save leaves for salad
- 3 cloves garlic, bruised
- 1 kafir lime leaf, torn
- 1 slice galangal
- 1/2 teaspoon salt
- Green tops of kohlrabi
- 1 small piece lemongrass
- 10-20 mint leaves, chopped
- Leaves of 1 small bunch of coriander (from above), chopped fine
- 1 small onion, sliced
- Juice of 1/2 lime – about two teaspoons Dressing:
- 2 tablespoons tamarind, or one 1″ ball https://amzn.to/40en4xJ
- 1/4 cup jaggery, grated or jaggery powder https://amzn.to/3Jwe2GN
- 1/4 cup water
- 4 tablespoons coconut milk https://amzn.to/3IYTwwI
- To poach prawns, add prawns and 1 1/2 cup water in a small saucepan. Add coriander stems and roots, garlic, lemon grass, salt, galangal- and if you enjoy them, leaves of the kohlrabi root. Bring to boil and simmer for 6 minutes until prawn tails curl.
- Combine kohlrabi, mint and coriander leaves, onions, lime juice and salt. Mix well. Place in a salad bowl.
- Soak tamarind in water. Remove seeds. Bring it to boil. Add jaggery and stir until dissolved. Switch off heat and add coconut milk, stir and completely combine. Allow to cool.
- In a small frying pan, fry shredded coconut for 1-2 minutes until brown.
- To serve, pour tamarind sauce over prawns and vegetables. Garnish with browned coconut.
Serves: 4. As part of a meal
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Critical Ingredients: If you don’t have galangal, you can use ginger slices. While lime leaf is hard to replace, as squeeze of lemon will give flavor to the prawns. Coriander stem and root can be left out if not available. Tamarind can be replaced in the dressing with lemon or lime juice, although it will not really give the same flavor. Instead of kohlrabi, you can use any crunchy, watery raw vegetable that appeals to you.
This dish is a perfect balance of sweet, tangy, and savory flavors that are sure to tantalize your taste buds. The kohlrabi provides a refreshing crunch that complements the tender poached prawns, while the coconut and tamarind dressing add a tropical flair to the dish. The salad also offers a refreshing contrast to the rich flavors of the poached prawns.
This recipe is quick and easy to prepare, making it a perfect option for a busy weeknight or a last-minute dinner party. Plus, it’s packed with healthy ingredients that are sure to leave you wanting for more.