If there’s one thing I never order in a restaurant, it’s carpaccio. I’m talking about the classic beef variant. It is so often disappointing. Tasteless, pre-cut frozen meat, hard cheese, and an overly salty dressing. This is not the way to tantalise my tastebuds.
I prefer the original carpaccio made from scallop, beetroot, or kohlrabi. Thinly sliced and flavoured with a delicious dressing. Just like this carpaccio of kohlrabi with Thai dressing and peanuts that I’m sharing with you today. Kohlrabi tastes a bit like cauliflower. A cauliflower with spice. This recipe offers extra kick thanks to the Thai dressing with lots of red pepper, ginger, garlic, lime juice, coconut sugar, and olive oil. It’s one of those dressings where the combined flavours create a taste sensation.
The thinner you cut the carpaccio, the better it is. You can do that with a mandolin. You know, that perilous gadget where you need to watch out for your fingers. A peeler also works if your kohlrabies aren’t too big.
- Scrape the kohlrabi into as thin a slice as possible with a mandolin (watch out for your fingers) or a peeler. Cut the radishes into thin slices.
- Make a dressing with the red pepper, garlic, salt, coconut sugar, ginger, lime juice, and olive oil. Optionally, reduce the sweetness by adding some fish sauce to taste.
- Place the kohlrabi and radishes on the plates.
- Drizzle the Thai dressing evenly over the kohlrabi and radish.
- Garnish with chopped peanuts and coriander.