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Gluten-Free shredded Kohlrobi,Beet and Onion Salad

Updated on March 9, 2014

Shredded Kohlrabi, Beet and Onion salad

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Shredded Kohlrabi,Beet and Onion salad

Eat the colors of the rainbow!
Eat the colors of the rainbow! | Source
Beet and kohlrobi with the top cut off.
Beet and kohlrobi with the top cut off. | Source
Cut in chunks that fit in my food processor
Cut in chunks that fit in my food processor | Source
Not too many onions!
Not too many onions! | Source
Beet juice dye's everything. It is still used today to dye clothing
Beet juice dye's everything. It is still used today to dye clothing | Source
I served the salad one night with black bean cakes. Yes, that recipe is posted
I served the salad one night with black bean cakes. Yes, that recipe is posted | Source
I served it one night with carmelized onions, sauteed tomato's ,fava beans and brown rice. Can you say yum!
I served it one night with carmelized onions, sauteed tomato's ,fava beans and brown rice. Can you say yum! | Source

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: 8 salads

Shredded Kohlrobi, Beet and Onion salad

  • 1 each kohlrobi, tops chopped off, saved for a stir-fry
  • 1 each beet -large, tops cut off ,saved for a stir-fry, and peeled
  • 1 each onion-small, sliced thin
  • 1 tablespoon sunflower seeds

Shredded Kohlrobi, Beet and Onion salad

  1. This recipe rocks because there is no cooking necessary! Peel all the vegetables. Cut the kohlrobi and beet to fit the tube of your food processor and shred away! If you don't have a food processer you can grate them. I like to hand slice the onion; if you grate it, it takes over the salad.
  2. Mix together and store in a sealed glass container. If you use plastic is will be stained.
  3. When ready to serve, place in a bowl or plate the serving size you desire and sprinke with sunflower seeds. For the dressing I used my soy, lime ,ginger and garlic dressing. You, of course, can use anything you might already have in the refrigerator.

Vegan shredded kohlrobi, beet and onion salad

I'll bet you have seen kolhrobi at the grocer or farmer's market and thought, "what the bleep is that thing and what do I do with it?" Its actually a cultivar of the cabbage family. It can also be referred to as a German turnip. It has a very mild broccoli flavor and is crisp and crunchy. You also might have seen it as white or purple. It can be eaten cooked or raw. It is super low in calories but high in vitamins. Just the way we like to eat! It boasts 245 grams of potassium. Goodbye leg cramps! It also has vitamins A and C, along with folic acid and calcium.

I like to save the beet greens and kohlrobi greens. It's good to choose these types of vegetables with the tops attached. If they are perky and green, you know you are getting a very fresh vegetable. I cook them the same way I cook kale or swiss chard which I have detailed in another blog. Check the recipes I have posted. I even have a beet recipe, too!

Kolhrobi can be julienned for dips, steamed, grilled, stir-fried, and chopped for soups.

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 4 years ago from Ohio

      Thanks. I hope you like it. I am always eating the rainbow!

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      I love recipes with different ingredients. This sounds good and healthy. thanks for sharing.

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