Kohlrabi Remoulade

1 Reviews
100% would make this recipe again

Kohlrabi in a mayonnaise and mustard vinaigrette.

The Sputnik-like shaped kohlrabi is a member of the cabbage family. Its taste and texture are somewhat between those of a radish and a cabbage heart, but milder and sweeter, with the flesh as crisp and juicy as an apple. It can be eaten raw or cooked.

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Ingredients

??? kohlrabi ???
??? mayonnaise ???
??? Dijon mustard ???
??? olive oil ???
??? lemon juice, freshly squeezed ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Choose small bulbs, between 5 and 7 cm in diameter, since larger kohlrabies tend to be woody.

Method

  1. Prepare the dressing directly in the serving bowl: add the mayonnaise, mustard, oil, and lemon juice, along with salt and pepper to taste. Mix well.
  2. Peel the kohlrabi, then slice it thinly, using a mandolin, or shred it using a large-holed grater. Add it to the dressing and toss.
  3. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

210

Fat

20 g

31 %

Saturated 2.8 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

130 mg

5 %

Carbohydrate

8 g

3 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

4 g

Protein

2 g

Vitamin A

1 %

Vitamin C

117 %

Calcium

3 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin C, Vitamin E
Good source of  :
Potassium
Source of  :
Copper, Fibre, Folacin, Magnesium, Manganese, Omega-3, Omega-6, Phosphorus, Vitamin B6, Vitamin K
Low  :
Sodium
More info

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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