Janel, a Registered Dietitian who follows a vegetarian diet, promotes no-nonsense, plant-based cooking so that eating is both healthful and enjoyable. Janel has a master’s degree in nutrition communication from Tufts University in Boston.

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Janel's Vegetarian Kitchen

by Janel Ovrut, MS, RD, LDN

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On Thursday, I visited the local Farmer’s Market for the first time this summer.

I had to choose my produce wisely, mainly because I only brought a limited amount of cash to spend. This was probably a good thing, because I could have bought out the whole market.

I picked up a big bunch of yellow beets, which are orange on the outside, a kohlrabi and a bunch of carrots that were plucked out of the ground that morning. I had never seen or eaten kohlrabi and the farmer told me I could just slice it and eat it raw.

I did some research on the veggie and found out that it goes well in salads, and tastes similar to the stalk of broccoli (which I love) with the texture of a raw radish. It looks like a purple alien vegetable, which made it even more appealing to try!

On Sunday, I spent hours lounging in the sun and picnicking along the Charles River in Boston. The sun sapped all of my energy and when I got home I considered just putting a frozen pizza in the oven to avoid making dinner.

But seeing my gorgeous produce in the fridge just waiting to be used, I knew I had to get cooking, or at least chopping. I had just enough energy to spend five minutes whipping up this fresh slaw:

1/2 head cabbage, cut into thin slices
1 kohlrabi, cut into bite-sized pieces
about 10 carrots, cut into bite-sized pieces
about 1 tablespoon grapeseed oil
about 3 tablespoons Orange Muscat Vinegar from Trader Joes
salt and pepper to taste

I chopped and mixed all ingredients in a big bowl and let the flavors marinade for about 45 minutes before I settled down to enjoy dinner (paired with some frozen veggie dumplings popped in the microwave â€" hey, I didn’t have enough energy to make an entire meal!) This salad was fresh, easy, and tasted like summer.

You can use any combination of ingredients, such as sliced radishes or broccoli stems in place of the kohlrabi, or romaine lettuce instead of cabbage. The Orange Muscat Vinegar could easily be replicated with a few tablespoons of orange juice mixed with some white wine vinegar.

I hope you’ve had a chance to enjoy the weather recently, and let the sun sap you of all of your energy. But try to save just enough to whip up this quick and tasty slaw.

If you hunger for great meatless recipes, be sure to check out the 700+ vegetarian recipes served up daily right here at Diet.com!

Janel Ovrut, MS RD LDN is a Registered Dietitian who follows a vegetarian diet. She promotes no-nonsense, plant-based cooking so that eating is both healthful and enjoyable. Janel has a master’s degree in nutrition communication from Tufts University in Boston. You can read many more of her blog posts at dinedishdelish.blogspot.com.

@ 3:19pm ET on June 11, 2012
Great piece. I went to Tufts too, and really miss Boston. I am now living in San Jose (Silicon Valley) and will force myself to go to Farmers' Market. Supermarket produce is lousy.

@ 12:32am ET on April 24, 2017
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