Kohlrabi / alabash / – a low-calorie vegetable, but rich in fiber, vitamins and flavonoids! Contains Vitamin C, Vitamin B6, calcium, potassium, magnesium, manganese. It belongs to the cabbage family and tastes like a stalk of broccoli – crispy, juicy and slightly sweet. The whole plant is used for food – the head and leaves can be eaten raw or cooked.

We have been growing kohlrabi / alabash / in our garden for more than 20 years and it is present in our menu almost all year round. In early spring I grow micro-plants from kohlrabi / alabash / – together with alfalfa and fenugreek sprouts are a wonderful addition to any salad. In late spring, when we have planted kohlrabi / alabash / plants in the garden, we pick young leaves for salad or soup. In summer, autumn and winter we have heads and large cooking leaves.

In our kitchen kohlrabi / alabash / is often present – raw or cooked. I make very tasty soups and stews with the big leaves, but I will scream about the tone next time. With kohlrabi / alabash / heads I make delicious salads, tempting vegan moussaka and wonderful stews – you can replace potatoes in any dish. Most often I prepare a raw salad of kohlrabi / alabash / with carrots and red beets – in winter this salad is present almost daily in our menu. I usually add fresh green spices from our garden and some chopped nuts to it. You get a wonderful salad for every day and every occasion!

Salad Vitaminka

Course: Recipes, Salads

Количество

500

грама

Подготовка

minutes

Готвене

minutes

Калории

471

ккал

Salad with kohlrabi / alabash / and walnuts

INGREDIENTS

180 g kohlrabi / alabash / purple peeled
120 g orange carrots
80 g red beetroot
30 g celery leaves / chervil /
40 g fresh lemon juice
50 g raw walnuts

COOKING INSTRUCTIONS

I wash the vegetables, peel them and grate them on a coarse grater. In a bowl, mix the grated kohlrabi, carrots and beetroot. I wash the celery leaves, chop them finely and add them to the vegetables.
I wash a medium-sized lemon, cut it into 2 parts in the middle and drain the juice. Add the drained lemon juice in the bowl to the vegetables and mix well.
I finely chop the walnuts, separating a few whole nuts to decorate the salad. Add the nuts to the vegetables in the bowl and mix well. Leave to stand for 10 minutes.
I serve the salad on a plate, add whole walnuts and a slice of lemon on top.