Kohlrabi

The word kohlrabi is derived from the German words kohl, meaning cabbage, and rube, which means turnip. This curious looking vegetable is a member of the Brassicaceae family. Kohlrabi is rich in folate and vitamin C as well as soluble and insoluble fibre. Like all cruciferous vegetables, kohlrabi contains a compound called sulphoraphane which can neutralise toxins, protect cells and reduce inflammation. The leaves and the bulbous stem are edible which makes this vegetable very versatile.

Easy Ways to Include Kohlrabi in Your Diet:
• Slice bulbs into salads or make a kohlrabi slaw
• Ferment or pickle for optimum gut health
• Peel and roast the bulbs with garlic and olive oil
• Add to your favourite juice blend
• Make a kohlrabi gratin
• Steam or stir fry the leaves

Kohlrabi Summer Slaw

Prep Time: 15 minutes

Serves: 4

Ingredients
• large kohlrabi, peeled, stems trimmed off, grated
• 1/4 head purple cabbage, shredded
• 1 small apple, chopped finely
• 2 medium carrots, peeled and grated
• 1/2 red onion, grated
• 4 tablespoons chopped coriander
• 1/4 cup golden raisins (optional)
• 1/4 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon salt

Method
• Combine the kohlrabi, apple, cabbage, carrots, onion, coriander, and raisins (if using) in a large bowl.
• In a smaller bowl, whisk together the mayonnaise, cider vinegar, maple syrup, and salt.
• Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.