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Winter Slaw with Kohlrabi, Cabbage, Radishes, and Carrots
Absolutely packed with veggies, this nutrient-dense slaw is great over tacos, on sandwiches, or as a side salad.
Print Recipe
Prep Time:
30
minutes
mins
Total Time:
30
minutes
mins
Ingredients
Slaw:
1/2
head green or purple cabbage
shredded (about 3 cups once shredded)
2
medium
kohlrabi
julienne-cut (about 1 cup once cut)
1
cup
carrots
shredded
3
radishes
julienne-cut (about 1/2 cup once cut)
1
cup
green onion
sliced
1/2
cup
cilantro
chopped
Dressing:
1
medium
lime
juiced
1/4
cup
extra virgin olive oil
1
TB
honey
1
garlic clove
minced
1/2
tsp
salt
(more to taste, once tossed)
1/4
tsp
red pepper flakes
Special Equipment:
large bowl
small bowl
Instructions
In a large bowl, combine the coleslaw ingredients: cabbage, kohlrabi, carrots, radishes, green onions, and cilantro.
In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt.
Pour as much dressing over the coleslaw as desired. Toss the coleslaw and dressing together. Serve as a side salad, or on top of tacos or sandwiches.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
238
mg
|
Potassium:
436
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
3935
IU
|
Vitamin C:
67.2
mg
|
Calcium:
65
mg
|
Iron:
1
mg
Servings:
6
people
Calories:
141
kcal
Author:
Kristin Marr