Kohlrabi Salad
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
170
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 205 mg | (216 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small carrots
- 2 Tbsps grapeseed oil
- 1 Tbsp olive oil
- 1 lemon (juiced)
- ½ tsp honey
- salt
- 4 Kohlrabi
- 1 shallot
- 4 Tbsps Cress
- 4 Cherry tomatoes
Preparation steps
1.
Peel and finely grate the carrots. Mix both of the oils with the lemon juice, honey, and 2 tablespoons of warm water. Whisk until combined, then season to taste with salt. Mix in the carrots, and toss until combined.
2.
Rinse some of the kohlrabi leaves, and set aside for garnish. Peel the roots. Cut the roots with a spiral cutter to resemble spaghetti. Peel and finely dice the shallot. Mix the shallots with the kohlrabi. Add the dressing, toss to combine, and season to taste.
3.
Top the salad with the watercress and kohlrabi leaves. Halve the tomatoes. Garnish the salad with a halved tomato, and serve.
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