Summer Kohlrabi Salad

Description

Kohlrabi is most beneficial when consumed fresh. Its flesh contains 90 mg of calcium, which is 2-3 times more than other types of cabbage. As is known, calcium is a primary material for building bones and teeth, making kohlrabi especially beneficial for children, pregnant women, individuals with diabetes, and elderly people suffering from osteoporosis. The stem tubers are rich in iron. Among other types of cabbage, kohlrabi (1.2 mg) is second only to broccoli (3.0 mg) in iron content, and in potassium content (370 mg), it is only surpassed by Brussels sprouts (500 mg). The flesh of kohlrabi is white or creamy, juicy, tender, and sweet (it tastes similar to the core of white cabbage with a subtle nutty aroma). The flesh of kohlrabi contains (2.0-3.6 g) of protein, which further enhances its nutritional value. It has a slightly higher vitamin C content (60-75 mg/%) than oranges and lemons. Additionally, the stem tuber is rich in B vitamins and PP. Due to its high nutritional value and quick growth, kohlrabi is in special demand in northern regions. Not only the stem tuber can be consumed, but also the young leaves located at its top. Older leaves, which form at the nodes of the stem tuber, can be boiled, chopped, and used to prepare main dishes. Interestingly, the leaves contain more vitamin C than the stem tuber! More recipes can be found at ipolza.ru.

Ingredients

• Kohlrabi - 1 piece
• Courgette - 1 piece
• Scallions - to taste
• Radish - 6 pieces
• Olive Oil - 2 tablespoons
• Meyer Lemon Juice - 3 tablespoons
• Salt - to taste
• Ground Black Pepper - to taste

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