Crunchy carrot & kohlrabi salad

Simple and very effective! I love this salad.

It’s the perfect side dish: crunchy, fresh, and tastier than the sum of its parts - plus it goes with everything! It’s delicious with grilled chicken, fish, halloumi, or spicy tofu. I’ve just topped with spring onion, but you can also add raisins, grated apple, pumpkin or sunflower seeds, toasted nuts, or crumbled feta.

If you can’t get hold of kohlrabi, sub with finely chopped cabbage, broccoli, or radishes - or any combination. The more, the merrier where raw veggies are concerned in this salad.

But let’s get into the nutrition for a minute before the instructions:

Carrots are an excellent source of beta-carotene, a type of vitamin A that gives them their vibrant orange colour, and is crucial for vision, immune function, and skin health. Carrots also contain vitamin K1, essential for blood clotting; vitamin B6, which supports a healthy metabolism; and manganese, which is important for bone health and metabolism.

Beta-carotene, along with alpha-carotene and lutein in carrots, are antioxidants; these compounds help protect cells from free radicals. Free radicals are unstable molecules that can damage cells and are associated with inflammation, and an increased risk of developing heart disease, and certain cancers.

Like kohlrabi, carrots are a good source of dietary fibre, which aids digestion, promotes feelings of fullness, and may help regulate blood sugar levels and lower cholesterol. Both veggies are good sources of potassium, which helps regulate blood pressure and supports heart health and muscle function.

Kohlrabi belongs to the cabbage family and is high in vitamin C, an important antioxidant that supports the immune system, promotes skin health, and aids in wound healing. One cup of raw kohlrabi contains over 90% of an adult's recommended daily vitamin C intake!

Kohlrabi also contains vitamin B6, which plays a key role in metabolism and brain function, and folate, which is important for cell division and the production of DNA.

And now, how to make this delicious salad….

ingredients

Serves 2 generous portions or 4 as a side dish

• 2 carrots, unpeeled but washed

• 1 kohlrabi

• 2 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar (or wine vinegar)

• 1 tsp wholegrain mustard

• Good pinch of sea salt

• 1 spring onion, sliced finely

method

• Chop the ends of the carrots and grate.

• Chop the ends and leaves off the kohlrabi, peel them, and then grate them. I just peeled the rough bits and left the rest of the skin on.

• Mix the dressing: olive oil, vinegar, mustard and salt.

• Mix the vegetables on a serving plate, plus raisins if you’re using them.

• Pour over the dressing and combine well.

• Top with spring onion and any nuts, seeds, or cheese that you’re using - walnuts would be great with apples and raisins.