Kale and Kohlrabi Salad

This kale and kohlrabi salad is a crisp and nutritious salad that includes interesting and versatile vegetables. It’s 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. I immediately knew I wanted to make something with kohlrabi. If you haven’t heard about it don’t worry, I honestly 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!). 

Dietitian’s Dish

Kohlrabi, meaning “little cabbage” has a crispy texture like radish and is high in vitamin C and potassium. The bulb part of the vegetable is the most commonly eaten (after peeling the skin). It can also 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!

Kale and Kohlrabi Salad

Print Recipe Pin Recipe Save Go to Collections

Prep Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 2

Ingredients

  

1x2x3x

• 4 cups kale, chopped
• 1 kohlrabi bulb, peeled and julienned
• 1/2 cup shredded carrots
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans

Red Wine Vinegar Dressing

• 2 tablespoons red wine vinegar
• 1 teaspoon  Dijon mustard
• 1 teaspoon honey
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• salt and pepper

Instructions

 

• Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.
• In a small bowl whisk together the red wine vinegar dressing ingredients.
• Mix dressing with salad until well coated.
• Refrigerate at least 2 hours before serving.

Tried this recipe?Let us know how it was!

Kale and Kohlrabi Salad

A crispy refreshing salad with nutritious ingredients!

Print Recipe Pin Recipe Save Go to Collections

Ingredients

  

• 4 cups kale chopped
• 1 kohlrabi bulb peeled and julienned
• 1/2 cup shredded carrots
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans

Red wine vinegar dressing2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• salt and pepper

Instructions

 

• Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.
• In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.
• Mix dressing with salad until well coated.
• Refrigerate at least 2 hours before serving.

Tried this recipe?Let us know how it was!

This Kale and Kohlrabi Salad post first appeared on Chocolate Slopes.

© 2016 Kristy Hegner  Disclosure and Privacy Policy