One of my favourite South East Asian salad is Som Tum. Traditionally it is made with green papaya but here I made with kohl rabi and carrot. It is such a classic and if you get green papaya do try, although kohl rabi works well too. The salad is slightly acidic, a little sweet from palm sugar, a little sour from tamarind contrasting the crunchy kohl rabi, green beans and peanuts.
1 kohl rabi about 450g
1 heaped teaspoon brown sugar
1 clove garlic, chopped
½ – 1 finely chopped bird’s eye chilli
8-10 French beans, halved lengthways