Kohlrabi-Carrot Salad with Dill Vinaigrette

Kohlrabi-Carrot Salad with Dill Vinaigrette

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup cider vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon sugar (see Tip)
  • 1 teaspoon chopped fresh dill or ¼ teaspoon dried dill weed
  • ¼ teaspoon celery seeds
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 4 medium kohlrabi (about 1½ pounds total; see Tip), peeled and chopped (3 cups)
  • 1 medium red and/or green bell pepper, seeded and chopped
  • 1 medium carrot, chopped
  • ½ of a small onion, chopped
  • 6 lettuce leaves

Preparation

  • Prep

  • Ready In

  1. Combine vinegar, olive oil, sugar, dill, celery seeds, salt, and ground pepper in a small screw-top jar. Cover and shake well to combine.
  2. 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.
  3. 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 information

  • Serving size: 1 serving
  • Per serving: 45 calories; 2 g fat(0 g sat); 3 g fiber; 7 g carbohydrates; 2 g protein; 19 mcg folate; 0 mg cholesterol; 3 g sugars; 2,547 IU vitamin A; 60 mg vitamin C; 28 mg calcium; 1 mg iron; 73 mg sodium; 336 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (51% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable

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