Fat-Free Kohlrabi Salad
- Vegetable recipes
- Heart-healthy
- Vegan
- Lactose free
The salt, most of which washes off when the kohlrabi is rinsed, tenderizes the raw vegetable.
Ingredients
- 1 bunch kohlrabi
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) thinly sliced red onion
- Half sweet red pepper
- 1/4 cup (60 mL) cider vinegar
- 2 tsp (10 mL) granulated sugar
- 1-1/2 tsp (7 mL) Dijon mustard
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) chopped fresh dill (or 1 tsp/5 mL dilweed)
Preparation
Peel kohlrabi; halve lengthwise. Using mandoline or knife, cut crosswise into thin half moon-shaped slices. Place in bowl; toss with salt. Let stand for 30 minutes.
Meanwhile, soak onion in cold water. Cut sweet pepper thinly.
Drain and rinse kohlrabi and onions; drain again and shake dry. In mixing bowl, whisk together vinegar, sugar, mustard and pepper; toss with kholrabi, onions and sweet pepper. Let marinate for 5 to 10 minutes; toss again before serving. Sprinkle with dill.
Meanwhile, soak onion in cold water. Cut sweet pepper thinly.
Drain and rinse kohlrabi and onions; drain again and shake dry. In mixing bowl, whisk together vinegar, sugar, mustard and pepper; toss with kholrabi, onions and sweet pepper. Let marinate for 5 to 10 minutes; toss again before serving. Sprinkle with dill.
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