By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
I love eating, smelling even looking at the vibrancy of fresh, local, organic seasonal produce. Some of our produce comes straight out of our abundant garden that’s flourishing. Interesting and not your average veggies, like Kohlrabi, are fun to experiment with. Bright purple on the outside, thanks to antioxidant powerhouse, anthocyanin, they’re light on the inside with a hearty texture and less spicy flavor than radish. The vibrant, sometimes harder to come by, red/purple phytonutrients in this salad lend many important nutrients for keeping us healthy, fit and well.
Radish, kale, broccoli and kohlrabi are all members of the important cruciferous veggie family. The American Cancer Society suggest consuming one serving a day from this vegetable family, due to their natural phytonutrient compounds shown to help reduce risk for certain cancers, support liver detoxification and help keep our immune systems fueled properly. For anyone with thyroid conditions, this salad would be best with the ingredients cooked, like grilled, roasted or sautéed as opposed to raw.
Kohlrabi is rich in fiber with 5 grams per cup, that’s up to 20% of your daily requirement. Plus it’s loaded with electrolytes like potassium at 14% daily needs and contains additional replenishment on a hot summer day with sodium, calcium, magnesium and phosphorus. Plus over 100% of the daily value for Vitamin C (84 grams) – nice! I used one of my favorite, anti-inflammatory, electrolyte-rich dressings made from walnut oil with some molasses, but feel free to use your salad dressing of choice!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Trans Fat: 2.5g