Why We Like It
If you have never had kohlrabi, this is just one ideal way to enjoy it...in this incredibly good coleslaw-like salad! It is a member of the cabbage family and has a delicious crunch -- it can be eaten raw, or cooked and added to stir fry dishes, or even made into Chile Kohlrabi Fries!
Shred the Veggies:
Add to a food processor and shred until they are a coarse, coleslaw-like, consistency. Place in a large bowl.
Toast the Sunflower Seeds:
Add to a small dry skillet over medium heat. Cook for about 2 minutes until toasted and fragrant. Let cool slightly, and then add to the bowl with the veggies.
Make the Dressing:
Add to a mason jar or small bowl and stir or shake to combine. Pour some of the dressing over the salad and toss to combine. Add more or all of the dressing if desired.
Serve and Enjoy!
Serve topped with fresh chives.
Kohlrabi (pronounced kohl-rah-bee), may look a little strange but it is a delicious and versatile cruciferous vegetable. The outside is light green or purple and the insides are white. It’s similar to a sweet radish and can be cooked or simply eaten raw. You trim the stems and we normally peel them since the skins can be thick and tough. For more on kohlrabi, see our coaching tip!
Nutrition Information for one serving
- Calories: 290
- Fat: 22 g
- Saturated Fat: 2.9 g
- Total Carbohydrate: 25 g
- Cholesterol: 0 mg
- Fiber: 5 g
- Sugars: 17 g
- Protein: 3 g
- Sodium: 80 mg