Kohlrabi & Carrot Salad with Cheddar

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Kohlrabi's slightly sweet, broccoli-stem-like flavor adds excellent crunch to this salad. Either the green- or purple-skinned variety will work for this jazzed-up carrot salad recipe.

By
Carolyn Malcoun
Carolyn Malcoun
Carolyn Malcoun

As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Prep Time:
15 mins
Total Time:
15 mins
Servings:
4
Yield:
3 cups
Nutrition Profile:
Low-Carb Soy-Free Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
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Ingredients

  • 3 tablespoons grapeseed oil

  • 2 tablespoons rice vinegar

  • ¼ teaspoon salt

  • Pinch of ground pepper

  • 1 cup chopped carrots

  • 1 cup sliced peeled kohlrabi

  • ½ cup diced sharp Cheddar cheese

  • ¼ cup chopped macadamia nuts

  • ¼ cup chopped flat-leaf parsley

Directions

  1. Whisk oil, vinegar, salt and pepper in a large bowl. Add carrots, kohlrabi, Cheddar, nuts and parsley; toss to coat.

Originally appeared: EatingWell Magazine, April 2020

Nutrition Facts (per serving)

219 Calories
20g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3/4 cup
Calories 219
% Daily Value *
Total Carbohydrate 7g 3%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 4g 9%
Total Fat 20g 26%
Saturated Fat 4g 21%
Cholesterol 11mg 4%
Vitamin A 5782IU 116%
Vitamin C 31mg 35%
Folate 22mcg 5%
Sodium 246mg 11%
Calcium 108mg 8%
Iron 1mg 4%
Magnesium 27mg 6%
Potassium 299mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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