Alkaline Recipe #71: Kohlrabi Salad with Vegetable Dressing

Now that the temperatures are steadily rising and the sun shows itelf more often, I love to eat more healthy salads.

I always look out for ways of creating different salads to keep it interesting and whilst doing this, I have come across this recipe using Kohlrabi and a Vegetable Dressing, which I think is delicious. I have eaten this salad in Germany where I come from and where Kohlrabi is widely used.

A Kohlrabi looks a bit like an alien life form, but has been deliberately developed in Northern Europe during the 16th Century. It has a mild flavour and has the ability to absorb the flavour of other ingredients in a meal.

It’s a good source of Vitamin C, as well as magnesium and phosphorous, which are useful in the absorption of calcium.

I hope you enjoy this salad as much as I do!

Kohlrabi Salad with Vegetable Dressing

Serves 2

Ingredients

3 green kohlrabi
1 spring onion or shallot
4 tbsp fresh sprouts (particularly good are alfalfa and radish sprouts)
3 tbsp olive oil or Udo’s Choice Ultimate Oil Blend
Fresh juice of half a lemon
Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground black pepper

Instructions

Cut the spring onion or shallot into small pieces. Prepare a dressing out of the oil, lemon juice, salt, pepper and sprouts and mix in the finely cut onion.

Peel the kohlrabi and cut into very thin slices. Lay the kohlrabi slices onto a big plate and cover with the dressing.

As we say in Germany “Guten Appetit”!