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Epicurious

Kohlrabi and Turnip Slaw

These two members of the cabbage family deliver an interesting twist to standard coleslaw. Both kohlrabi and turnips offer fiber, iron, and vitamin C, and the thick kohlrabi leaves boast a high dose of cancer-fighting phytochemicals.

Recipe information

  • Yield

    serves 4

Ingredients

2 small kohlrabi bulbs (about 1 pound), leaves intact
1 turnip (about 8 ounces), peeled and quartered
3 tablespoons fresh lime juice (from 2 to 3 limes)
1 tablespoon neutral-tasting oil, such as canola or safflower
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
2 scallions, trimmed and thinly sliced

Preparation

  1. Step 1

    Separate stems from kohlrabi bulbs; trim off tough ends. Remove leaves from stems, and slice in half lengthwise, then thinly slice crosswise. Trim root end from bulbs and peel away tough outer layer; halve lengthwise. Shred kohlrabi bulbs (stem and root sections) and turnip in a food processor fitted with a shredding blade or on the large holes of a box grater.

    Step 2

    In a bowl, whisk together lime juice, canola oil, honey, sesame oil, and 1 teaspoon salt; season with pepper. Add scallions, kohlrabi (leaves and bulb), and turnip to bowl; toss to coat. Let stand 15 minutes before serving.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 104

    Step 5

    Saturated Fat: .9g

    Step 6

    Unsaturated Fat: 3.9g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrates: 15.5g

    Step 9

    Protein: 2.7g

    Step 10

    Sodium: 543mg

    Step 11

    Fiber: 5.5g

Power Foods
TagsSlawSaladKohlrabiRoot VegetableVegetableTurnipSideLunchBrunchDinnerVegetarianGluten FreeDairy FreeWeeknight MealsEasyQuickNo-CookCookbooks
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