This crisp and nutritious salad includes an interesting and versatile vegetable called kohlrabi that is an excellent addition to any meal!
Yes, this is the second salad this week, and no it’s not because of the new year and some sort of healthy phase. If you’ve been reading Chocolate Slopes for a while now you know that I cook a variety of foods, including my favorite sweets! However, this month’s Recipe Redux challenge was to use a new (to you) ingredient for this new year and I immediately knew I wanted to make something with kohlrabi. If you haven’t heard about it don’t worry, I honesty hadn’t heard about it until a few months ago. Check out my Dietitian’s Dish below for more nutritional information on the exotic vegetable.
This week I feel like I’m in slow motion and helpless since I had my hernia surgery on Tuesday and can’t lift anything over 10 pounds for at least a week. Not that I feel like lifting anything, not even my own leg. Thank goodness for amazing parents who have helped out tremendously with our kids. There is no way I could have done this without their help, especially since E is as energetic and high spirited as any 2 year old can be! And of course this is also the week we happen to be getting carpet and furniture delivered which means lots of furniture moving (with a ton of help from my parents again!).
Kohlrabi, meaning “little cabbage” has a crispy texture like a radish and is high in vitamin C and potassium. The bulb part of the vegetable is the most commonly eaten (after peeling the skin) and can be eaten raw or cooked. The bulb can be added to salad, made into slaw or even fries. The leaves are also edible and can be steamed or sautéed like collard greens.
Don’t forget to check out what “new” ingredients Recipe Reduxers cooked or baked with this month below!
This Kale and Kohlrabi Salad post first appeared on Chocolate Slopes.