Samphire salad with kohlrabi, radish, and mint with a citrus vinaigrette made with Phans plant-based fish sauce. A fresh, light salad where the salty taste of samphire meets crunchy kohlrabi, spicy radish, and refreshing mint.

Ingredients (2-4 people)

For the salad
100 g samphire
½ kohlrabi
4–5 radishes
handful fresh mint

For the vinaigrette
2 tbsp lemon juice
1 tbsp Phans plant-based fish sauce
2 tbsp olive oil
pinch of black pepper

Briefly blanch the samphire in boiling water for 20–30 seconds, then rinse under cold water to keep it bright and crunchy. Cut the kohlrabi into thin matchsticks and toss with a little salt. Let it sit for 10 minutes to soften slightly, then rinse and pat dry. Thinly slice the radishes and finely chop the mint.

Mix the lemon juice, plant-based fish sauce, olive oil and black pepper into a light vinaigrette. Combine the samphire, kohlrabi, radish and mint in a bowl and gently toss with the dressing until everything is lightly coated while still staying fresh and crisp.