1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (38g) Recipe makes 4 servings The following items or measurements are not included below: 2 small kohlrabi 1 tablespoon white wine vinegar |
||
| Calories 69 | ||
| Calories from Fat 61 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 12mg | 0% | |
| Potassium 78mg | 2% | |
| Total Carbohydrate 2.2g | 0% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.7g | ||
| Protein 0.3g | 0% | |
Kohlrabi Slaw
By: ms_bold
Aug 15, 2005
A nice salad that would go well with fish. Adapted from a recipe found at epicurious.com. Cook time is chill time.
SERVES 4
Ingredients
- 2 small kohlrabi
- 1 cup radish
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
Directions
1
Peel two small kohlrabi.2
Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.3
Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.4
Add shredded veggies and toss.5
Chill for 30 minutes or more.
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Chicken With Tarragon, Garlic & Olives
Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Chef #1289926
On Jun 7, 2009
We added a shredded carrot too. It was very tasty and beautiful in color.
From: rosslare
On Apr 11, 2007
Light and refreshing treat! I needed little more than 1 tbs of vinegar and thought lemon juice would do nicely as well.
From: Chef-Boy-I-Be Illinois
On Sep 10, 2008
This is a wonderful summer salad! Served it for dinner last night along side Frittata Di Zucchine (Zucchini Frittata) My partner actually went back for seconds. I haven't had kohlrabi since I was a kid, when we would eat them like apples. The taste is a cross between potato, radish and turnip. I used a daikon radish for it's mild flavor. The shredding blade on my Cuisinart made processing the veggies very easy. I let them marinate in the fridge for about an hour while I finished dinner. Thanks for sharing!
From: Flower #2
On Feb 21, 2007
Excellent. Doubled the recipe and it was demolished. I shredded the kolrabi finer than what was shown in the photo.
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