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Kohlrabi and Cabbage Salad

Featured in the Honolulu Star-Advertiser on March 2, 2014.

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Ingredients:

Kohlrabi and Cabbage Salad

  • 4 bulbs kohlrabi, peeled and shredded
  • 3 cups shredded green cabbage
  • 1 Granny Smith apple, cored and julienned
  • 1/3 cup dried cherries
  • 1/4 cup sunflower seeds
  • 1/4 cup coarsely chopped dill
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons pure maple syrup
  • Zest of 1 Meyer lemon
  • Juice of Meyer lemons
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Be sure to use only the juicy crisp portion of the kohlrabi and discard the fibrous peel.
  2. Combine kohlrabi, cabbage, apples, cherries, sunflower seeds, and dill in a large serving bowl.
  3. In a small jar with a tight-fitting lid, combine the remaining ingredients; shake to thoroughly blend.
  4. Pour dressing over salad and toss to coat.
  5. Let sit for 20 minutes before serving.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
160 calories, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium, 20 g carbohydrate, 5 g fiber, 13 g sugar, 3 g protein

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