Kohlrabi Salad with Raspberry Vinaigrette

Written by Meredith Hink, MS, RD, CD
Yields: 2 – 2 ½ cups



  • 1 medium sized kohlrabi, peeled and julienned
  • 1/3 cup white, distilled vinegar
  • 2 Tbsp honey
  • 1/3 cup raspberries

Place peeled and julienned kohlrabi in a bowl. Blend vinegar, honey, and raspberries in a blender. Add to kohlrabi. Cover, shake to mix, and refrigerate overnight. Enjoy!