I recently started ordering produce through our local csa. I enjoy this weekly adventure. It’s such a challenge discovering fruits or vegetables I’m not familiar with, and turning them into a new dish to try.
This week it was kohlrabi. My mother is a big fan of this member of the cabbage family. I tastes a bit like the stem of broccoli, and has a kind of watery crunch to it. I decided it would make the perfect coleslaw to go with the Wild Alaskan salmon waiting in the frig.
I really liked the texture and lightness kohlrabi added to my slaw recipe, and since it’s a member of the cabbage family it fit right in with the cabbage. The wasabi added just a bit of heat, that paired well with the grilled salmon, making a sauce for the salmon unnecessary. Next time I shred kohlrabi, I’ll let it drain a bit. It has such an abundance of moisture, the slaw was a bit soupy.
- ¼ cup rice vinegar
- 3 tablespoons wasabi powder
- 2 teaspoons sugar
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 large kohlrabi, shredded
- 1 large carrot , shredded
- ¼ cup scallions , chopped
- 2 cups cabbage, shredded
- 1 cup mushrooms, sliced
- Combine ingredients in a medium bowl and chill for 30 minutes.
What’s good for me in this dish?
Kohlrabi is a member of the cabbage family and is high in fiber and vitamin C. Fiber fills you up fast and is good for that roughage we need to prevent colon cancers. Vitamin C protects our cells from free radicals that dammage cells and cause disease. It’s also a great source of potassium known to help with hypertension.
Amount Per Serving
Total Fat: 0.08g
Total Carbs: 8.83g
Dietary Fiber: 2.73g
Old Weight Watchers Points 1
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Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.