KOHLRABI AND KALE SLAW

TOSSED IN A MINT VINAIGRETTE

This crunchy fall garden slaw is full of fibre, vitamin C and antioxidants to boost your immune system for those cold winter months.

KOHLRABI

Kohlrabi might not be something you are used to seeing and could look to be a bit daunting to want to bring home with you, but I assure you, this funny looking vegetable is so easy to cook with.

You can use all of the parts of the vegetable which includes the leaves and the bulb.  You will always want to peel the kohlrabi before cooking as it is very bitter and fibrous.

The bulbous shaped vegetable also known as the German turnip is actually not a turnip at all but a member of the brassica family.   

It tastes like an apple mixed with a peppery turnip and is fresh and juicy.  It is either purple/red or green in colour and is ready in early fall to pick from the garden.

Kohlrabi can be sautéed, steamed, baked, eaten raw or add to soups and salads.

HEALTH BENEFITS

Kohlrabi is a vegetable superfood! High in vitamin C, Vitamin B6, potassium, magnesium, calcium, iron, folate, protein and fibre.

The major antioxidants found in Kohlrabi in additionto Vitamin C are anthocyanins, isothiocyanates, glucosinolates and carotenoids. These are plant compounds that protect your cells against free radical damage that may otherwise increase your risk of dis-ease.

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Kohlrabi and Kale Slaw

Yield: 3-4

Author: Brooke Lundmark

Prep time: 30 MinTotal time: 30 Min

This crunchy fall garden slaw is full of fibre, vitamin C and antioxidants to boost your immune system during those chilly winter months.

Ingredients

Slaw

• 1 kohlrabi
• 3 large kale leaves
• 1 handful fresh mint
• ½ cup blueberries
• 1 apple

Mint Vinaigrette

• a handful fresh mint
• zest of 1 lemon
• 1/2 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• pinch of salt and pepper

Instructions

Mint Vinaigrette

1. In a mason jar or blender, add the mint, honey, olive oil, apple cider vinegar, lemon zest, salt and pepper
2. Shake or blend the ingredients until creamy
3. Set aside

The Slaw

1. Peel the kohlrabi and the apple
2. Slice the kohlrabi and apple using a mandoline, set on the julienne setting, or thinly slice by hand
3. Set aside in a large bowl
4. Julienne the kale and mint and add to the kohlrabi and apple
5. Add the blueberries
6. Drizzle the mint vinaigrette over top and toss until coated
7. Spoon into your salad bowl and top with a spring of mint 
8. Enjoy!

Nutrition Facts

Calories

430.07

Fat (grams)

37.00

Sat. Fat (grams)

5.13

Carbs (grams)

25.40

Fiber (grams)

8.19

Net carbs

17.21

Sugar (grams)

11.76

Protein (grams)

5.00

Sodium (milligrams)

77.39

Cholesterol (grams)

0.00

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