Kohlrabi Salad
Courtesy of EnLITEned Kosher Cooking 6 Servings • 10 Min. Prep Time • 5 Min. Cook Time • This is a snap to make. In no time at all, you will have an unusual and delicious dish.| Ingredients |
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| Salad: |
| 3 medium kohlrabi (may be substituted with turnips), peeled and sliced |
| 1 medium red bell pepper, seeded and sliced |
| 5 green onions, sliced |
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| Dressing: |
| 1 1/2 tsp. olive oil |
| 1 tsp. lemon juice |
| salt and pepper, to taste |
Directions:
1. The vegetables may be sliced by hand or in a food processor using the slicing disc attachment. (The food processor will slice the vegetables much thinner than by hand and leftover salad will not store as well.) Transfer salad contents to a bowl.
2. In a separate bowl, mix dressing ingredients together, add to vegetables and gently toss.
Serving size: 1/2 c.
Exchanges: Free vegetable 1
Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com. For more information on diabetes contact www.jewishdiabetes.org.
Nutrition:
Calories: 41; Calories From Fat: 8; Total Fat: 1g; Total Carbs: 4g; Fiber: 1g; Protein: 2g; Sodium: 175mg;