Recipes

Salads

Cranberry Almond Kohlrabi Slaw

Kohlrabi used to be one of those vegetables that only popped up once a year in my CSA share. With its growing popularity, it can now be found at farmer’s markets and grocery stores. As a part of the brassica family—along with cabbage, kale, and broccoli—kohrabi is rich in sulfur-containing glucosinolates, which are highly regarded for their cancer-fighting properties. To save time, I grate the kohlrabi with a food processor. This slaw is the perfect, healthful accompaniment to your summer grill.

Key Nutrients: Vitamin C, potassium, fiber, biotin, vitamin E

Prep Time
20 minutes
Yield
6 cups

Ingredients

  • 1/3 cup mayonnaise
  • 3 tablespoons plain 2% Greek yogurt
  • 1 tablespoon raw, unfiltered apple cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • 2 shallots (about ¼ cup), diced small
  • 3 kohlrabi bulbs (about 4 cups), peeled and grated
  • 1/3 cup cranberries, fruit juiced sweetened
  • ½ cup almonds, toasted and chopped
  • 4 nitrate-free bacon slices, cooked and crumbled

Directions

  • Whisk the first six ingredients together in a large mixing bowl.
  • Stir in the remaining ingredients. Cover and refrigerate one hour before serving.

Nutrition Facts (per serving)

  • Calories
    130
  • Total fat
    10g
  • Saturated
    1.5g
  • Trans fat
    0g
  • Polyunsaturated fat
    3.5g
  • Monounsaturated fat
    3g
  • Cholesterol
    10mg
  • Sodium
    190mg
  • Total Carbohydrate
    9g
  • Dietary fiber
    3g
  • Sugar
    5g
  • Added sugar
    1g
  • Protein
    4g
  • Vitamin D
    0mcg
  • Calcium
    36mg
  • Iron
    0mg
  • Potassium
    371mg