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Kohlrabi and apple salad

  • Vegan
  • Lactose free
  • Gluten free

Derived from ingredients – check the package label.

  • Good for a snack

Less suited for breakfast, for lunch, for dinner.

A cold dish assembled from fresh ingredients; 2 servings.

2 servingsFinal yield 635 g

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Ingredients

  • 350 gKohlrabi, raw
  • 250 gApples, raw, with skin (Includes foods for USDA's Food Distribution Program)
  • 20 gLemon juice, raw
  • 15 gOil, olive, salad or cooking

Method

  1. Prepare 350 g raw kohlrabi, 250 g apple with skin, 20 g raw lemon juice, 15 g olive oil. Peel and coarsely grate kohlrabi; wash and grate the apple with its skin.
  2. Immediately toss apple with lemon, add kohlrabi and oil, then divide the salad.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
361.5 kcal
Protein
6.7 g
Fat
15.8 g
Total carbohydrate (by difference)
57.6 g
Total dietary fibre (USDA)
18.7 g
Saturated fatty acids
2.2 g
Sodium
73 mg
Salt (sodium × 2.5)
0.18 g

Per serving

Energy from macronutrients
Protein: 3.3 g, 7%Fat: 7.9 g, 35%Total carbohydrate (by difference): 28.8 g, 58%180.8 kcalper serving
  • Protein3.3 g7%
  • Fat7.9 g35%
  • Total carbohydrate (by difference)28.8 g58%

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Energy
180.8 kcal
Protein
3.3 g
Fat
7.9 g
Total carbohydrate (by difference)
28.8 g
Total dietary fibre (USDA)
9.3 g
Saturated fatty acids
1.1 g
Sodium
36.5 mg
Salt (sodium × 2.5)
0.09 g

Per 100 g of finished food

Energy
56.9 kcal
Protein
1.1 g
Fat
2.5 g
Total carbohydrate (by difference)
9.1 g
Total dietary fibre (USDA)
2.9 g
Saturated fatty acids
0.35 g
Sodium
11.5 mg
Salt (sodium × 2.5)
0.03 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.

Allergens

Contains none of the 14 main allergens.

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal