Posted by: SV | March 30, 2008

Kohlrabi Goi

Goi is a Vietnamese salad. Typically, Goi is a light, crispy, and healthy salad. Goi is made with raw vegetables dressed in a sweet fish sauce and can be mixed with seafood or meat.  This can be enjoyed as an appetizer or as one of the main dishes.

In this recipe, I’ve used kohlrabi as the vegetable but you can substitute cabbage or turnip.  Kohrabi can be found in the organic section of the grocery store.  It has similar taste and texture to the broccoli stem.  Remember to peel the kohlrabi well to eliminate the fibrous skin.

Tip: In a boiling salted pot of water, cook ¼ pound of pork tenderloin (unsliced) for about 15-20 minutes, until done.  At the last 3-5 minutes, toss in the unpeeled shrimp.  Let both pork and shrimp cool on a platter before slicing and peeling.

Kohlrabi Salad/Goi

Serves 4-6


  • 1 ½ pounds fresh kohlrabi (usually 3 to a bunch)
  • 10-12 boiled and peeled shrimps
  • ¼ pound of sliced cooked pork tenderloin
  • 1 tbsp salt
  • mint leaves for garnish


  • 2 small clove of garlic
  • 1 fresh Thai chili (or ¼ tsp of hot chili peppers flakes)
  • ¼ cup fish sauce
  • 2/3 cup water
  • 2 tbsp fresh lime juice with pulp
  • ¼ cup sugar
  • 2-4 tbsp shredded carrots for garnish

1.      Peel kohlrabi and slice thinly with a mandoline or a potato peeler, toss with salt and let sit for 30minutes to 1 hour to draw out the moisture.  Squeeze kohlrabi dry and place into a large bowl.

2.      Add to the bowl of sliced kohlrabi, the sliced pork and peeled shrimp.

3.     Next, make the dressing.  Either finely chop garlic and pepper OR use a mortar and pestle to smash both the garlic and pepper.  If you are using pepper flakes, no need to smash.  Place the chopped or smashed garlic and pepper into a small bowl then add the rest of the ingredients for the dressing.  Stir well until sugar dissolves.  If the sauce is not quite sweet enough add a bit more sugar.  If the sauce is too sweet and not tangy enough for your taste, add some more lime juice to cut the sugar.

4.      Toss the salad with half of the dressing and let it marinade for an hour or more.   When ready to serve, garnish with mint leaves.  This salad can be made a day ahead.

5.      Serve the other half of the dressing along side the salad to allow people to use it as a dipping sauce or to dress the salad further.

Kohlrabi Goi, originally uploaded by simpleviet.




  1. Beautiful Plating!! I tried this recipe and it turned out great!

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