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
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
- Folate 9.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 63.0
