Sides Uncategorized

Marinated Kale and Rainbow Slaw


  • I bunch kale
  • 4 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 1 bulb kohlrabi, peeled (don’t know what kohlrabi is, see below!)
  • 4-5 rainbow carrots
  • 1 apple
  • ⅓ cup raisins
  • 1 tsp. sea salt
  • ½ tsp. ground pepper


  1. Wash and cut the kale into bite size pieces (removing the stalk) and scrub other vegetables well
  2. Place the kale into a large bowl and coat with 2 Tbsp olive oil and 2 Tbsp lemon juice. Massage well to tenderize the leaves.
  3. Cut the kohlrabi and rainbow carrots into smaller pieces and place in food processor and pulse 2-3 times or grate well.
  4.  Add to a separate bowl or mix with kale.
  5. Chop apple into small pieces and add to kohlrabi and carrots.
  6. Lastly add raisins, remaining olive oil, lemon juice, salt, and pepper and mix together well.
  7. You can either leave the kale and rainbow slaw separate and add some slaw to the kale when serving or go ahead and mix together.

Makes a great addition to any meal!


Sooo, what the heck is kohlrabi you ask?

It’s part bulb, part greens and like a cross between a radish, jicama, broccoli, and collard greens. Try it raw or roasted!


By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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