I love Kohlrabi and one of my favorite ways to eat it is sliced and raw because it is crunchy and delicious.
Kohlrabi is a vegetable from the cruciferous family that includes cabbage, broccoli, Brussels sprouts, and kale. In fact, the name kohlrabi means ‘turnip cabbage’ in German. Like other cruciferous vegetables, it is high in cancer-preventing nutrients, immune boosting vitamin C, lots of fiber, and good amounts of potassium, and vitamin A.
Kohlrabi can be cooked in soups and stir-fries, eaten raw as a snack, or added to salads.
This crunchy and sweet salad combines kohlrabi, carrots, and apples for a burst of fresh flavor and color.
Combine the Following Ingredients in a Bowl:
- 2 kohlrabis, peeled, and cut into thick matchsticks
- 2 carrots, peeled, and cut into thick matchsticks
- 1 large apple, cut it into thick matchsticks
- 1/2 a cup of chopped parsley
How to Make the Dressing:
- 2 tablespoons of olive oil
- Juice of one lemon
- Salt and Pepper to taste
Toss the vegetables with the dressing and serve.
This kohlrabi salad tastes even better the next day, so be sure to make extra!
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Rachel Kieffer is an author and an Integrative Nutrition health coach. She guides women to radiant lives, a healthy relationship with food and a loving relationship with their bodies through private consultations, online programs, and women health circles.