Crunchy, raw kohlrabi makes a flavorful and unique base for this refreshing salad. If you can’t find kohlrabi, substitute a large jicama bulb.
- 3 tablespoons lemon juice
- 1 tablespoon champagne vinegar
- 1 tablespoon honey
- 2 1/2 pounds kohlrabi
- 1 bunch radishes
- 3/4 cup sliced fresh mint leaves
- 1/4 teaspoon fine sea salt
In a large bowl, whisk together lemon juice, vinegar and honey to make a dressing.
Peel kohlrabi and cut in half vertically, then slice very thinly with a mandoline. Trim radishes and slice very thinly with the mandoline. Add kohlrabi and radishes to the bowl with dressing and toss well. Add mint and toss again. Place salad on plates and sprinkle with salt.
Per serving: 70 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 17g carbohydrates (8g dietary fiber, 8g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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