If you’ve never tried kohlrabi, you’re in for a real treat! This slightly strange looking German turnip is a relative of cabbage, brussel sprouts, and broccoli. They have a mild flavor, and a crunch that is out of this world. Kohlrabi is a great source of vitamin C, with half a cup providing almost half the recommended daily value. It also contains some copper, potassium and B6, in addition to being a good source of dietary fiber.
Paired with carrots and bean sprouts in this raw salad, it’s a delicious way to try a new vegetable!
For the salad:
Grate 1 cup of kohlrabi and 1 cup of carrots. [A mandolin or food processor could make this easier]
Mix kohlrabi and carrots with about 1/2 cup of bean sprouts.
For the dressing:
Using 1/4 cup of extra virgin olive oil as a base, add the following ingredients (You can adjust amounts to taste):
1/2 – 1 tablespoon soy sauce (for a gluten-free option, use tamari or coconut aminos)
1 tablespoon sesame oil
1/2 – 1 tablespoon rice wine vinegar
fresh minced ginger, or ground ginger to taste
juice of half a lime
Pour dressing over the salad, sprinkle with sesame seeds, and enjoy!