Many of us like Thai cuisine. And papaya is often part of it. The problem is that the super fruit is often imported by air freight in an unsustainable manner. In addition to the geographical location of the growing areas, the pressure sensitivity of the fruit is also a reason for this. You can find out more about this in the study "Ökobilanzierung Früchte- und Gemüseproduktion - eine Entscheidungsunterstützung für ökologisches Einkauf".

We have discovered and tried out a delicious alternative recipe for you. Our kohlrabi salad takes the Thai original with papaya as a model and makes it regional.

Thai style kohlrabi salad

Ingredients for the salad:

  • 50 g peanuts
  • 100 g green beans or runner beans
  • 500 g kohlrabi

Ingredients for the dressing:

  • 2 limes
  • 2 garlic cloves
  • 1 red Thai chili or more, according to taste
  • 2 tsp raw cane sugar or palm sugar
  • 3 tbsp. soy sauce
  • 1 ½ tsp dark miso paste
  • 50 g cherry tomatoes

Ingredients for the finish:

  • Fresh herbs e.g. coriander and Thai basil.


How to prepare:

  • Roast peanuts in a hot pan without oil for 5 minutes, stirring frequently. Then remove from pan and set aside.
  • Cook beans in boiling water for 10 minutes, then rinse in ice water.
  • Finely shave kohlrabi with a mandoline or cut into sticks about 2 mm thick.

Dressing:

  • Squeeze limes. Finely crush all ingredients except tomatoes in a mortar. Cut tomatoes in half, add to mortar and lightly crush.
  • Mix the kohlrabi and beans with the dressing and top with the peanuts and chopped herbs.

Thai sticky rice goes perfectly with the kohlrabi salad, as also seen in our photo.

By the way, we discovered the recipe at eat-this.org.