Kohlrabi and Rutabaga Slaw

Kohlrabi and Rutabaga Slaw IMAGE Image by: Kohlrabi and Rutabaga Slaw IMAGE Author: Canadian Living

Kohlrabi looks a little like an alien's head, but its raw radish–cabbage flavour is lovely in salads. Didn't know you could eat rutabaga raw too? You bet! The dressing is equally tasty over julienned celery root or broccoli stems, or shredded Brussels sprouts.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2013

Ingredients

  • 1/4 cup light mayonnaise
  • 1/4 cup Balkan-style plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups julienned peeled kohlrabi
  • 2 cups julienned peeled rutabaga
  • 1/4 cup chopped fresh parsley

Method

In large bowl, whisk together mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Add kohlrabi, rutabaga and parsley; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 3 days. Toss before serving.)

Nutritional facts Per eac h of 6 servings: about

  • Fibre 3 g
  • Sodium 208 mg
  • Sugars 4 g
  • Protein 2 g
  • Calories 70.0
  • Total fat 4 g
  • Potassium 325 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 63.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kohlrabi and Rutabaga Slaw

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