In India, Kohlrabi is commonly called Knol khol. Its origin is similar in nature to that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts. The taste and texture of kohlrabi are similar to that of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin.
Eating kohlrabi is a good way to get some of the Recommended Daily Allowance (RDA) of vitamins and minerals, without going overboard on calorie intake. Excess calories that are not burned result in weight gain.
Kohlrabi’s immunity-boosting capabilities can be attributed to its Vitamin C content. A cup of raw kohlrabi contains approximately 140 per cent of the RDA for Vitamin C. A strong immune system is vital in preventing all kinds of diseases — from the common cold to cancer and cardiovascular diseases. Not only does Vitamin C contribute to a healthy immune system, but it also assists in improving iron absorption and helps in regenerating the Vitamin E supply.
Kohlrabi is an excellent source of dietary fibre. For a one-cup serving size, it has approximately 5 grams of dietary fibre, which is 19 per cent of the required RDA. A cup of raw kohlrabi contains 14 per cent of the RDA for potassium. Potassium helps with muscle and nerve functions. It also assists in storing carbohydrates, which are used as fuel by the muscles.
Now, for a simple recipe.
Kohlrabi and Carrot SlawIngredients:
Kohlrabi: 1 bulb
Carrots: 2
Vegetable oil: 1 tablespoon
Cider vinegar: 1 tablespoon
Whole grain or Dijon-style mustard: 1 tablespoon
Sea salt: half teaspoon
Freshly ground black pepper: To taste
Method:
In a salad bowl, whisk together the oil, vinegar, mustard, black pepper and salt until well blended. Peel and grate the kohlrabis and the carrots into the salad bowl. Add dressing and toss the salad.
Jr Sous Chef
Vivanta by Taj – Fisherman’s Cove
