Try this Kohlrabi and Carrot Salad for a Healthy (and Tasty) Recipe

Healthful food is the name of the game when it comes to meal planning in the new year. Turns out, local chef Chris Hall of Blue Springs-based Colonial Kitchen has the perfect recipe to try at home.

Hall’s Kohlrabi and Carrot Salad recipe is a quick fix chock-full of bright, flavorful ingredients that are healthy too. 

Kohlrabi is a winter vegetable like cabbage and often is an ingredient in European and Asian dishes. It’s high in antioxidants such as vitamin C, promotes gut health with high fiber content, supports a healthy immune system, and may lower the risk of heart disease. It can be enjoyed raw or roasted in salads like this recipe, or in slaws, stir-fries, and soups.

Meanwhile, carrots are a known power veggie that reduces the risk of cancer, lowers blood cholesterol, helps with weight loss, and strengthens eye health. The bright orange vegetable is a good source of vitamin A, biotin, vitamin K1, potassium, and vitamin B6.

Kohlrabi and Carrot Salad
Prep time: 15 minutes
Serves four 


  • 1 fresh kohlrabi (julienned)
  • 6 ounces fresh carrots (julienned) 
  • 1 tablespoon chopped green onions 
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons cider vinegar 
  • 2 tablespoons grade A maple syrup 
  • 4 tablespoons canola or peanut oil 
  • Pinch of salt 
  • 1 cup fresh microgreens 

In a medium bowl, mix mustard, vinegar, maple syrup, and salt, and slowly whisk in canola oil. Toss this mixture with the kohlrabi and carrots. To serve, place ¼ cup of microgreens onto a plate, spoon mixture onto greens, and top with chopped green onions.