Shown with Vietnamese-style red rice
Ingredients
Method
Main
1.Peel kohlrabi with a sharp knife until the white flesh is revealed. Using a mandolin, slice into 2mm slices, then cut into matchsticks. Combine with remaining ingredients and 1 tsp sea salt in a large bowl and adjust seasoning to taste (the salad should have a balance of sweet, sour and salty). Serve with braised beef cheeks and slow-roasted duck legs.
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