1 small green cabbage, shredded
1 kohlrabi, peeled and julienned
½ cup lemon juice
Zest of 1 lemon
1 garlic clove, mashed
½ cup olive oil
¼ dried tart (sour) cherries
¼ cup fresh dill, finely chopped
Place the shredded cabbage in a large bowl and sprinkle with two large pinches of salt. Gently massage the cabbage with your hands until it begins to soften and releases its juices. Set aside.
Add the kohlrabi, lemon zest, sour cherries and fresh dill, and toss thoroughly with your hands.
Prepare the lemon vinaigrette by mixing together the mashed garlic and lemon juice, and little by little, add the oil.
Pour over salad, and toss again.
What are the benefits of this dish?
Is kohlrabi the unwanted child in the vegetable aisle?
It isn't very easy to find, I give you that. So when you do find it, make sure to buy it!
You may find it green or purple, and can be eaten raw or cooked. Once peeled, it may look like an apple or a jicama. The taste and texture of kohlrabi are similar to those of a broccoli stem, but milder and sweeter, with a higher ratio of flesh to skin. The young stem can be as crisp and juicy as an apple, although much less sweet.
Kohlrabi is prepared like a turnip or celeriac. I use it extensively in salads and soups, pickled, or juiced. But can also be roasted or baked.
Being part of the cruciferous family of vegetables (which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts), this vitamin C-rich, fresh-tasting beauty contains health-promoting phytochemicals such as indole-3-carbinol (I3C). I3C is supposed to protect against various kinds of cancer, including colon cancer.
Uncontrolled inflammation has been associated with several chronic diseases (IBS, obesity, diabetes, etc). I3C is capable of blocking the activity and production of pro-inflammatory compounds in the body, thus reducing inflammation.
Source: Modified from Ottolenghi’s Plenty