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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

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; protein 1.6g 3% DV; carbohydrates 6.9g 2% DV; dietary fiber 3.2g 13% DV; sugars 2.9g; fat 1.7g 3% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 2547.4IU 51% DV; vitamin c 60.2mg 100% DV; folate 19.3mcg 5% DV; calcium 28.3mg 3% DV; iron 0.5mg 3% DV; magnesium 18.6mg 7% DV; potassium 335.8mg 9% DV; sodium 73.1mg 3% DV.