Sometimes called cabbage turnip, pale green kohlrabi is an odd-looking bulbous vegetable. It is a member of the turnip family but tastes more like broccoli with a hint of radish and is wonderfully crisp.
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- 3 kohlrabi
- 3 carrots , peeled
- 1/4 cup finely chopped fresh dill , or 1 tsp dried dill
- 1/4 cup light mayonnaise
- 3 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 small garlic clove , minced
- 1/2 tsp salt
- pinch fresh-ground black pepper
- Rinse kohlrabi with cold water. Cut top and root end from kohlrabi. To peel, place flat on a cutting board and with a sharp knife slice off about 1/8 inch (0.3 cm) of skin and discard. Using a food processor fitted with a grating blade or coarser side of a hand grater, shred kohlrabi and carrots. Finely chop dill. Combine with shredded vegetables in a large mixing or salad bowl and toss well until dill is evenly distributed.
- In a small bowl, whisk mayonnaise with oil, lemon juice, garlic, salt and pepper. Pour dressing over vegetable mixture and toss until mixed. Taste and add more lemon juice, if needed. Salad will keep well, covered and refrigerated, for up to 2 days.
Nutrition (per serving)
- 1.7 g,
- 11.6 g,
- 14.8 g,
- 3.5 g,
- 418 mg.