At the Calgary Farmers Market I can buy the most beautiful locally grown kohlrabi. They are large, tough skinned, pale green and a little bit intimidating. Inside their tough outer layer however lies a crunchy fresh apple-y vegetable that is certainly appreciated in the dark days of winter. I love to chop half into matchsticks that I package into lunchboxes with local carrots and cherry tomatoes, the other half I grate into a big dish of coleslaw that we can eat as a quick side dish throughout the week.
The kohlrabi is part of the cancer preventing cruciferous vegetable family and this salad as a whole is rich in vitamin A, vitamin C, folic acid and fibre. It is zesty and fresh to eat and serves well as a side to pasta dishes, on a baked sweet potato, with cold meats or besides a piece of grilled salmon. It’s zesty lemoyness brings a hint of spring to the depths of winter.
- ½ large Lund’s Farm Kohlrabi grated
- ½ red cabbage thinly chopped
- 4 large carrots grated
- 1 cup dried cranberries
- ½ cup raw pumpkin seeds lightly toasted.
- ½ bunch fresh parsley finely chopped
- grated zest of 1 lemon
- 6 tbsp of lemon juice
- ¼ cup virgin olive oil
- 1 clove garlic crushed
- Put all of the finely chopped vegetables and cranberries into a mixing bowl.
- Make a dressing of the lemon juice, oil, grated lemon, garlic and parsley in a mason jar.
- Using your hands, work the dressing through the vegetables. (This massages the vegetables so that they can soften and that the dried cranberries can begin to plump up.)
- Lift the salad into a serving bowl and sprinkle with toasted pumpkinseeds and some more freshly chopped parsley.
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