Salads
Kohlrabi and Kale Slaw
This colourful and tasty slaw is a great way to enjoy the mild, crisp flavour of kohlrabi. Make a double batch as this slaw will take you through the entire week.
Updated
Ingredients
Slaw
- 2 medium kohlrabi
- 2 medium carrots
- 1/4 head red cabbage
- 2-3 stems green kale (2-3)
- 2 tsp fresh chopped dill (10 mL)
Dressing
- 1/3 cup canola oil (75 mL)
- 2 Tbsp white wine vinegar (30 mL)
- 1 Tbsp Dijon mustard (30 mL)
- 1 Tbsp honey (15 mL)
- ¼ tsp salt (1 mL)
- 1/8 tsp black pepper (0.5 mL)
Directions
- Remove leaves and stem end of kohlrabi. Save fresh leaves to add to smoothies, a stir-fry or sautéed greens.
- Wash kohlrabi and peel using a vegetable peeler or knife.
- Grate kohlrabi and carrots into large shreds.
- Chop red cabbage and kale leaves into thin strips or shreds.
- In large salad bowl, toss together shredded vegetables and dill.
- In small jar with tight-fitting lid, combine dressing ingredients, secure lid and shake swell to blend thoroughly.
- Pour dressing over slaw mix and toss well. For best result, rest for 10 to 15 minutes before serving to allow flavours to blend.
- Refrigerate any leftovers for up to 4 days.
Note: When buying kohlrabi select medium-sized kohlrabi, no bigger than 2 ½-inches to 3-inches (6-8 cm) in diameter. As kohlrabi gets older and bigger, the stem end turns more woody.
Nutritional Analysis
| Calories | 117 |
|---|---|
| Total Fat | 9.1 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 112 mg |
| Carbohydrates | 8.2 g |
| Fiber | 2.4 g |
| Sugar | 4.6 g |
| Protein | 1.6 g |
| Potassium | 286 mg |
