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Kohlrabi…who knew?
I love farmers’ markets for this very reason…every week I’m introduced to new and exciting foods! This purple colored bulb caught my eye today at the Wellfleet Farmers’ Market. Lucas, owner of Halcyon Farm let me try a bite and I was sold! It tasted like a combination of jicama and radish…crunchy and mildly sweet. I thought it would lend a nice texture to tonight’s salad so I picked up a bunch to take home!
Kohlrabi, is a member of the cabbage family and comes in both purple and green varieties. It can be eaten raw or cooked. Similar to beets or turnips, you can eat the nutrient rich greens too! Low in calories and high in fiber and vitamins…you can’t go wrong! Kolhrabi is an excellent source of vitamin C, B-complex vitamins and cancer protecting sulforaphane and indole-3-carbional phytochemicals.
Get out to your local Farmers’ Market and pick up a bunch!!!
If you can’t find kohlrabi, I bet shredded red cabbage would make a nice substitution!
Kohlrabi Slaw with Toasted Pecan Dressing
Ingredients
- 1-2 kohlrabi jullienne sliced
- 1 gala apple julienne sliced
- 2 carrots shredded
- 1 lemon juiced
- 1/4 teaspoon salt
- 1/2 cup packed basil, shredded
- Dressing:
- 1/2 cup pecans
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey or agave
- 3-6 tablespoons water depending on desired consistency
Instructions
- Put sliced kohlrabi, apple, carrots and basil in a large bowl. Add lemon juice and salt, toss to coat.
- Place pecans in a dry skillet, toast over medium heat for around 5 minutes. Stirring occasionally so they do not burn! Remove from heat and let cool.
- Add all salad dressing ingredients to a blender or food processor. Blend until creamy, adding water as needed until desired consistency is achieved.
- Drizzle dressing over slaw and mix well.
- Enjoy 🙂
Notes
Nutrition
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