A Crazy Cruciferous Salad to Try

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!



  • 1 kohlrabi
  • 4 radishes
  • 2 large handfuls of mixed leafy greens (I used kale, swiss chard, Boston and green leaf lettuces from our garden)
  • ¼ red onion


  • 1/4 cup (60 ml) walnut oil
  • 1/2 tbsp molasses
  • 2 tsp apple cider vinegar
  • juice of ½ lemon
  • 1 garlic clove
  • sea salt and pepper, to taste




  1. Wash all produce well, let leafy greens dry.
  2. Slice kohlrabi, radish and onion thinly using a mandoline or very sharp knife.
  3. Layer greens and other veggies to any style you like.
  4. Add all dressing ingredients, except sea salt and pepper, into blender or food processor until smooth. Then and add sea salt and pepper to liking.
  5. Toss dressing with salad ingredients and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 2

Calories: 300

Fat: 27g

Trans Fat: 2.5g

Cholesterol: 0mg

Sodium: 370mg

Carbohydrates: 14g

Fiber: 4g

Sugars: 6g

Protein: 2g