Kohlrabi Asian Slaw
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Kohlrabi Asian Slaw calories by ingredient
Introduction
I picked up a couple of Kohlrabi at our Farmer's Market. I had never used it before. I think that it tastes like a mixture between a broccoli stalk(which Ihappen to love) and a radish... but not spicy. It reminds me of Jicama as well. I made another ecipe I found, but liked this much better! I hope that you might too! : ) I picked up a couple of Kohlrabi at our Farmer's Market. I had never used it before. I think that it tastes like a mixture between a broccoli stalk(which Ihappen to love) and a radish... but not spicy. It reminds me of Jicama as well. I made another ecipe I found, but liked this much better! I hope that you might too! : )Number of Servings: 4
Ingredients
-
1 large Kohlrabi, julienned (approx 4 cups)
3 medium Carrots, sliced or julienned
2-3 Green Onions, minced
.25 cup each of green, yellow. orange, & red
peppers, julienned
1 Tbsp Minced Cilantro
1/2-1 Tsp Minced Fresh Ginger
1 Tsp Honey
1 Tbsp Rice Wine Vinegar
2-3 Tbsp Bragg's Liquid Amino Acids (or Soy Sauce)
1 Tsp Sesame Oil
Directions
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.