Kohlrabi is one of my favorite vegetables. My mother used to add it to vegetable and chicken soups, but my favorite way to eat it is sliced and raw. It is crunchy and delicious.
Kohlrabi is a vegetable from the cruciferous family that includes cabbage, broccoli, brussels sprouts and kale. In fact, the name kohlrabi means ‘turnip cabbage’ in German.
Like other cruciferous vegetables it is high in cancer preventing nutrients.
Kohlrabi is also high in immune boosting vitamin C, lots of fiber and good amounts of potassium.
It can be cooked in soups and stir fries, eaten raw as a snack or added to a salad.
This crunchy and sweet salad combines kohlrabi, carrots and apples for a burst of fresh flavor and color.
Combine the following in a bowl:
- 2 kohlrabis peeled and cut into thick matchsticks
- 2 carrots peeled and cut into thick matchsticks
- 1 large apple cut into thick matchsticks
- chopped parsley
- 2 tablespoons of olive oil
- Juice of one lemon
- Salt and pepper to taste
- Combine kohlrabis, carrots, apple and parsley in a bowl.
- Combine dressing ingredients.
- Toss the vegetables with the dressing and serve.
Rachel Kieffer is a certified nutrition and health coach* living in New York with her family. She has worked with thousands of clients to transform their health and lives through her private consultation programs, workshops, women’s groups and writing. “I believe that every woman has a birth right to be deeply in love with herself and create a magnificent life that she loves. And that includes a joyous relationship with food, radiant health, and being completely pleased with how she looks.” Please visit HealthNutGirl.com to learn more about Rachel’s services.
*Certified by the Institute For Integrative Nutrition and the American Association of Drugless Practitioners (AADP)
This recipe appeared in the July 2016 issue of Elements For A Healthier Life Magazine on page 47; recipe and photograph by Rachel Kieffer.