Kohlrabi Asian Slaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large Kohlrabi, julienned (approx 4 cups)3 medium Carrots, sliced or julienned2-3 Green Onions, minced.25 cup each of green, yellow. orange, & redpeppers, julienned1 Tbsp Minced Cilantro1/2-1 Tsp Minced Fresh Ginger1 Tsp Honey1 Tbsp Rice Wine Vinegar2-3 Tbsp Bragg's Liquid Amino Acids (or Soy Sauce)1 Tsp Sesame Oil
1. Cut off leaves of Kohlrabi. Cut off top and bottom, with sharp knife carefully peel skin (unless young and unblemished), from top to bottom.
2. Julienne Kohlrabi and put strips into large bowl.
3. Peel and slice or julienne Carrots, add to bowl.
4. Slice assorted peppers, add to bowl.
5. Mince Green Onions, add to bowl.
6. In a small bowl wisk Rice Wine Vinegar, Bragg's, Honey, Sesame Oil, Cilantro, & Ginger Root until well incorporated. Pour over salad and toss to evenly coat all the veggies. Put in the fridge, stirring occasionally, for at least an hour or more, but overnight is even better.
Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user THAMESARINO.
2. Julienne Kohlrabi and put strips into large bowl.
3. Peel and slice or julienne Carrots, add to bowl.
4. Slice assorted peppers, add to bowl.
5. Mince Green Onions, add to bowl.
6. In a small bowl wisk Rice Wine Vinegar, Bragg's, Honey, Sesame Oil, Cilantro, & Ginger Root until well incorporated. Pour over salad and toss to evenly coat all the veggies. Put in the fridge, stirring occasionally, for at least an hour or more, but overnight is even better.
Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user THAMESARINO.
Nutritional Info Amount Per Serving
- Calories: 97.4
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 419.7 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 7.3 g
- Protein: 3.1 g
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