KOHLRABI SLAW
A classic creamy coleslaw loaded with veggies!
Provided by Emily Schweiss
Categories Salad Coleslaw Recipes With Mayo
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
- Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 18.3 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 267.3 mg, Sugar 12.8 g
KOHLRABI AND APPLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.
KOHLRABI SALAD
Make and share this Kohlrabi Salad recipe from Food.com.
Provided by katew
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel kohlrabi with a sharp knife until white flesh is revealed.
- Using a mandolin, slice into 2mm slices, then cut into matchsticks.
- Combine with remaining ingredients and 1 tsp sea salt in a large bowl.
- Adjust seasoning to taste .
WARM KOHLRABI SALAD
Steps:
- Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
- Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.
KOHLRABI, CUCUMBER AND TOMATO SALAD
This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY KOHLRABI SALAD
Make and share this Creamy Kohlrabi Salad recipe from Food.com.
Provided by Mirj2338
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
- When kohlrabi are cool enough to handle, remove the skins with your fingers.
- Place kohlrabi in a medium bowl with scallions and onion.
- In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
- Pour ricotta mixture over kohlrabi mixture and toss well to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 85.1, Fat 3.8, SaturatedFat 1.1, Cholesterol 6.7, Sodium 96.1, Carbohydrate 10.6, Fiber 4.4, Sugar 3.8, Protein 4
KOHLRABI AND MâCHE SALAD
Provided by Maggie Ruggiero
Categories Salad Appetizer Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Peel kohlrabi. Slice very thin with slicer and put in a bowl.
- Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
- Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.
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