Return to Main Recipes Page/Return to Home Page
3 small kohlrabi, peeled and grated coarsely
3 medium carrots, peeled and grated coarsely
1/2 cup green onions, cut with the green in small pieces
2-3 hard boiled eggs, grated. Note*
1/2 tsp. sugar, or Sweet & Low
2 tbsp. good mayonnaise (I used low calorie)
Salt, and freshly ground pepper
Note*. If you don't want to use the eggs, add:
Lemon juice from 1 lemon
1 tsp. sugar
3 tbsp. olive oil
BTW: The very Austrian way to the same salad is, add white wine vinegar, instead of the lemon. This was our Oma Ruth's
way;).
First step is to grate the kohlrabi, add some salt and let it stand for half hour in a sieve.
In a bowl add all other ingredients, taste and leave at least one hour in the fridge before serving. Keeps very well for few days in the fridge.
Poster's Notes: Few month ago, we were talking about the neglected "Kohlrabi". I remember as a child I use to eat it raw as apples. Only peel it and eat it. My mother use to grate it coarsely with some carrots, chopped green onions, add salt, lemon, olive oil, and serve it as fresh salad. The same she did with out the carrots but added instead, grated radishes, then she used to add some hard boiled eggs (which she use to grate too. I still do it all the time when I add hard boiled eggs to salads.) Kohlrabi reminds me of my childhood, and when ever I see a recipe that it is made with kohlrabi, especially fresh one I like to try. BTW, kohlrabi is very, very good for you. It has vitamins, A and C, is rich in fiber and calcium.
We use to have it only during the end of winter and the beginning of spring, but now like all other vegetables you can find kohlrabi during the whole year. But....still the best time to prepare good salads is this time of the year.
When I buy, I choose the small one, very shiny skin, with leaves very green, with out any traces of yellow.
Posted by Rina Perry
Nutritional Info Per Serving:
N/A