Low in calories and high in fiber, kohlrabi is the perfect addition to this easy cold vegetable side-salad recipe. If you can't find kohlrabi, feel free to substitute green cabbage. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, olive oil, sugar, dill, celery seeds, salt, and ground pepper in a small screw-top jar. Cover and shake well to combine.

  • Combine kohlrabi, bell pepper, carrot, and onion in a large bowl. Add vinaigrette; toss gently to coat. Cover and chill for 2 hours, stirring occasionally to coat with dressing.

  • Stir before serving. Serve salad on lettuce leaves.


Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Facts Per Serving with Substitute: same as below, except 45 cal.

If desired, substitute 3 cups chopped green cabbage (about 12 ounces) for the kohlrabi.

To make ahead: Make the dressing (Step 1) and refrigerated (covered) for up to one week. Salad may be prepared ahead: prepare as directed in Steps 1-2, except chill for up to 2 days. Serve as directed in Step 3.

Nutrition Facts

45 calories; 1.7 g total fat; 0.2 g saturated fat; 73 mg sodium. 336 mg potassium; 6.9 g carbohydrates; 3.2 g fiber; 3 g sugar; 1.6 g protein; 2547 IU vitamin a iu; 60 mg vitamin c; 19 mcg folate; 28 mg calcium; 1 mg iron; 19 mg magnesium;