Sunday, January 4, 2009

Navil Kos Salad / Kohlrabi Salad

2 medium size Kohlrabi
1 medium size Carrot
1 medium size Tomato
Salt to taste

1tsp Canola oil (or any cooking oil)
1/4tsp Mustard seed
1 Red chilly
3 to 4 Curry leaves

  • Remove outer skin of kohlrabi & carrot.
  • Chop up the kohlrabi, carrot & tomato into small pieces. {Instead of chopping you can also grate/shred kohlrabi and carrot}
  • Heat a pan with oil, mustard & red chilly. Once mustard starts to splutter add curry leaves and then add it to the veggies along with salt.
  • Mix well before serving.

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Kohlrabi -
  • Low in saturated fat and cholesterol
  • High in dietary fiber, vitamin C, vitamin B6, potassium, copper, manganese and phosphorus
Carrot -
  • Excellent source of antioxidant compounds
  • High in vitamin A
  • Very good source of vitamin C, vitamin K, dietary fiber and potassium
Tomatoes -
  • Excellent source of vitamin C, vitamin A, and vitamin K
  • Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1
  • Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein

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