Try this delicious and healthy seasonal salad with all the crunch and flavor you’re craving!
- 1 medium purple or white kohlrabi
- 1 bunch lacinato (Tuscan) kale
- ¼ head red cabbage
- ½ cup chopped raw almonds
- ¼ cup sesame seeds
- 2 cloves garlic
- ¼ cup olive oil
- juice of half an orange
- ¼ cup red wine vinegar
- 1 tsp mustard
- 2 tbsp honey or agave (optional)
- salt to taste
Shred or julienne kohlrabi, the skin can be eaten! Add thinly sliced kale, cabbage, almonds, and sesame seeds. In a small blender, add all dressing ingredients and blend until smooth. Pour over veggies and massage the dressing into the veggies for a few minutes. Allow salad to marinate for at least 1 hour for best flavor. Salad stores really well in the fridge for 2-3 days!
*Not sure what kohlrabi is? Kohlrabi is a vegetable in the brassica family, meaning it is related to broccoli, cabbage, Brussels sprouts, and cauliflower. Brassicas are cruciferous vegetables that are known for their protective qualities against cancer.
The vegetable looks like a root but it actually grows above the ground. Its flavor and texture are very similar to broccoli stalks. This vegetable is very hardy and can be grown in Reno winters. It actually prefers cold weather! Check out this picture of a freshly harvested purple kohlrabi from my 2018 winter garden.
Recipes developed by Samira Dilles, Certified Personal Trainer and Nutritionist. For more information on nutrition, recipes, or meal prep, please contact our Nutrition team at 775.770.3632.