Kohlrabi Chicken Salad (Goi Su Hao Thit Ga)

This easy recipe makes an amazing Kohlrabi Chicken Salad (Goi Su Hao Thit Ga) that is refreshingly, flavorful and light. In this dish, shredded kohlrabi, carrots, chicken and fresh herbs are combined to make a healthy salad with lots of flavor and crunch. If you’ve never had kohlrabi before, this is the perfect dish to get acquainted with this interesting vegetable. Kohlrabi is a root vegetable in the cabbage family. It’s mild tasting, like a cross between cabbage and broccoli stems with a crispness like jicama. Its succulent and crispy texture makes it the perfect ingredient for salads. Give this Kohlrabi Chicken Salad recipe a try and let me know if you love it!

Notes on the Kohlrabi Chicken Salad (Goi Su Hao Thit Ga) Recipe, Tips and Tricks

Use either chicken breast or chicken thighs. In this Kohlrabi Chicken Salad recipe, I opt for chicken breast tenderloins since they were on sale at my grocer. These pieces are smaller and take just 10-15 minutes to cook. If using whole breast pieces or thighs, cook until the juices run clear when pricked with a knife.

Any type of meat works well with this salad. Try turkey, lean pork, shrimp or squid as alternatives to chicken. Optionally, add pan-fried tofu and swap out the fish sauce in the dressing with soy sauce for a meat-free option.

Drain the water and dry the vegetables well so the salad isn’t soggy. If you don’t have a salad spinner, spread small amounts of the shredded kohlrabies and carrots into a clean kitchen towel. Roll up the towel. Twist the ends of the towel a few times to squeeze out the water. (I demonstrate this process in my Papaya Salad – 2 Ways (Goi Du Du) video.)

I serve the dressing on the side because I find most people like different amounts on their salad. If you like, you can toss the salad together with the dressing and then serve. If serving this way, don’t combine with the dressing until you’re ready to dine. If the salad is combined with the dressing and left sitting for too long, it may become soggy.

Store any remaining amounts in the refrigerator. Enjoy the Kohlrabi Chicken Salad within 2-3 days for the best flavors and freshness.

If you enjoy this Kohlrabi Chicken Salad (Goi Su Hao Thit Ga) recipe, you may also like:

Chicken Cabbage Salad (Goi Ga Bap Cai)

Mango and Shrimp Salad (Goi Xoai Tom)

Papaya Salad – 2 Ways (Goi Du Du)

Kohlrabi Chicken Salad  / Goi Su Hao Thit Ga

Ingredients

Salad
1 inch knob ginger
2 1/2 tsp salt, divided
1/2 lb chicken, boneless and skinless
2 medium kohlrabies, approximately 1 1/2 lbs
1 large carrot
6 sprigs spearmint, washed and plucked
8 sprigs Vietnamese coriander, washed and plucked
1/4 tsp ground black pepper
1/4 cup crushed roasted peanuts
1 Tbsp roasted sesame seeds

Dressing
1/2 cup sugar
1/2 cup lime juice, about 3 limes
1/4 cup fish sauce
1 Tbsp garlic, finely chopped
2 red chilis, finely chopped

Directions

Making the Salad

Remove the skin from the ginger and discard.

Bring a medium pot of water to a rapid boil. Add 1 tsp salt, the ginger and the chicken. Bring the water to a boil again. Reduce the heat to Low. Cover the pot and cook the chicken for 15-25 minutes depending on the thickness of the meat. Transfer the chicken to a bowl and allow to cool. When the chicken is cool enough to handle, tear it into small pieces.

Pull off the stems from the kohlrabies. Trim off the ends and discard. Use a vegetable peeler to remove the skin. Wash the vegetables and then pat dry with a paper towel. Cut each kohlrabi in half. In a large bowl, shred the kohlrabies using a mandoline with a fine blade. Once done, use your fingers to separate the shreds.

Peel the carrot. Cut into small sections. In a medium bowl, shred the carrot using the same mandoline.

To the shredded kohlrabies, add 1 tsp salt. To the shredded carrots, add 1/2 tsp salt. Fill both bowls with cold water. Stir the vegetables to combine with the salt water. Let the vegetables soak in the water for 5 minutes. Transfer the shredded vegetables into a large colander and drain the water. Use a salad spinner to remove the remaining water.

Roughly chop the spearmint and Vietnamese coriander.

Making the Dressing

In a small bowl, add the sugar, lime juice and fish sauce. Stir together dissolving the sugar. Add the chopped garlic and chilis and combine together.

Assembling and Serving the Salad

Transfer the shredded kohlrabies and carrots into a large bowl. Add the shredded chicken and toss together. Add the ground black pepper and fresh herbs.

To serve, transfer a generous portion of the salad to a plate. Top with a spoonful of the crushed roasted peanuts and a sprinkling of roasted sesame seeds. Serve the Kohlrabi Chicken Salad with a side of the dressing.

Yields: 6 servings

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Kohlrabi Chicken Salad / Goi Su Hao Thit Ga

Course: Appetizer, Salad

Cuisine: Asian, Vietnamese

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6

Calories: 225 kcal

Author: Trang

This easy recipe makes an amazing Kohlrabi Chicken Salad that is refreshingly, flavorful and light. In this dish, shredded kohlrabi, carrots, chicken and fresh herbs are combined to make a healthy salad with lots of flavor and crunch. If you've never had kohlrabi before, this is the perfect dish to get acquainted with this interesting vegetable.

Ingredients

Salad

• 1 inch knob ginger
• 2 1/2 tsp salt , divided
• 1/2 lb chicken , boneless and skinless
• 2 medium kohlrabies , approximately 1 1/2 lbs
• 1 large carrot
• 6 sprigs spearmint , washed and plucked
• 8 sprigs Vietnamese coriander , washed and plucked
• 1/4 tsp ground black pepper
• 1/4 cup crushed roasted peanuts
• 1 Tbsp roasted sesame seeds

Dressing

• 1/2 cup sugar
• 1/2 cup lime juice , about 3 limes
• 1/4 cup fish sauce
• 1 Tbsp garlic , finely chopped
• 2 red chilis , finely chopped

Instructions

Preparing the Salad

1. Remove the skin from the ginger and discard.
2. Bring a medium pot of water to a rapid boil. Add 1 tsp salt, the ginger and the chicken. Bring the water to a boil again. Reduce the heat to Low. Cover the pot and cook the chicken for 15-25 minutes depending on the thickness of the meat. Transfer the chicken to a bowl and allow to cool. When the chicken is cool enough to handle, tear it into small pieces.
3. Pull off the stems from the kohlrabies. Trim off the ends and discard. Use a vegetable peeler to remove the skin. Wash the vegetables and then pat dry with a paper towel. Cut each kohlrabi in half. In a large bowl, shred the kohlrabies using a mandoline with a fine blade. Once done, use your fingers to separate the shreds.
4. Peel the carrot. Cut into small sections. In a medium bowl, shred the carrot using the same mandoline.
5. To the shredded kohlrabies, add 1 tsp salt. To the shredded carrots, add 1/2 tsp salt. Fill both bowls with cold water. Stir the vegetables to combine with the salt water. Let the vegetables soak in the water for 5 minutes. Transfer the shredded vegetables into a large colander and drain the water. Use a salad spinner to remove the remaining water.
6. Roughly chop the spearmint and Vietnamese coriander.

Making the Dressing

1. In a small bowl, add the sugar, lime juice and fish sauce. Stir together dissolving the sugar. Add the chopped garlic and chilis and combine together.

Assembling and Serving the Salad

1. Transfer the shredded kohlrabies and carrots into a large bowl. Add the shredded chicken and toss together. Add the ground black pepper and fresh herbs.

2. To serve, transfer a generous portion of the salad to a plate. Top with a spoonful of the crushed roasted peanuts and a sprinkling of roasted sesame seeds. Serve the Kohlrabi Chicken Salad with a side of the dressing.

3. Store any remaining amounts in the refrigerator. Enjoy the salad within 2-3 days for the best flavor and freshness.

Recipe Video

Notes, Tips & Tricks

• Use either chicken breast or chicken thighs. If using whole breast pieces or thighs, cook until the juices run clear when pricked with a knife.
• Try a turkey, lean pork, shrimp or squid as alternatives to chicken. Optionally, add pan-fried tofu and swap out the fish sauce in the dressing with soy sauce for a meat-free option.
• Drain the water and dry the vegetables well so the salad isn't soggy. If you don't have a salad spinner, spread small amounts of the shredded kohlrabies and carrots into a clean kitchen towel. Roll up the towel. Twist the ends of the towel a few times to squeeze out the water.