Crunchy Kohlrabi Salad

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 71.3

Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 54.6 mg
Total Carbs: 16.5 g
Dietary Fiber: 8.3 g
Protein: 4.0 g

View full nutritional breakdown of Crunchy Kohlrabi Salad calories by ingredient

Introduction

A crisp, spicy salad featuring an unusual vegetable A crisp, spicy salad featuring an unusual vegetable

Minutes to Prepare: 15

Number of Servings: 4

Ingredients

1 large Kohlrabi bulb or 2-3 small bulbs

1 large carrot, well washed

1-2 scallions

2 jalapenos

3-4 small sprays of cilantro, yielding 1-2 tbsp minced

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

1 large lemon

Directions

Trim off the tough ends and any remaining leaves/branchlets of the kohlrabi. Using a paring knife or good quality vegetable peeler, peel the outer skin of the kohlrabi until the white flesh is revealed. Cut the bulb into julienne strips or other small, even-sized pieces (I recommend using a mandoline or food processor). Place in a large bowl. Should yield 5-6 cups.

Slice the carrot into thin disks and add to the bowl.

Trim the scallion and cut into quarters lengthwise then mince finely. Add to the bowl.

Mince the jalapenos, leaving as much or as little of the seeds/membrane as you desire (the more you leave, the spicier it will be). Add to the bowl.

Mince the cilantro and add to the bowl.

In a small, dry pan, heat the mustard seeds and cumin seeds over medium-low heat, until they become aromatic, browning slightly and the mustard seeds begin to pop. Remove from heat and add to the salad.

Juice 1 lemon, removing the seeds and then pour the juice over the salad.

Toss the salad well to blend, then cover and chill for at least 1 hour before serving. Make sure to re-toss the salad right before serving.

Make 4-6 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RW1647.