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Cole slaw, herbs, tomatoes, and kohlrabi.
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Warm Kohlrabi Salad

Course Salad
Keyword Carrots, Cherry Tomatoes, Garlic, Ground Pepper, Kohlrabi, Kosher Salt, Lemon Juice, Olive Oil, Parsley, Scallions
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 99kcal
Author Recipe Adapted From: Food Network

Equipment

  • Food Processor
  • Large Skillet

Ingredients

  • 3 pounds Kohlrabi Peeled and quartered
  • 4 Carrots Medium
  • 2 cloves Garlic
  • ¼ cup Olive Oil
  • 1 quart Tomatoes Cherry
  • 4 Scallions Sliced thin
  • 2 cups Parsley Chopped
  • 2 Tablespoons Lemon Juice
  • Kosher Salt
  • Ground Black Pepper

Instructions

  • Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
  • Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 47mg | Potassium: 720mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4977IU | Vitamin C: 97mg | Calcium: 60mg | Iron: 1mg