This slaw adds an interesting twist. Kohlrabi and turnip provide a flavourful bounty of healthy roots and brassica nutrients. The sweet and tart blend of vinegar and apple, coupled with raisins and pumpkin seeds, adds lovely texture.
Crunchy Kohlrabi Slaw
Ingredients
- 1 1/2 cups (350 mL) peeled and grated kohlrabi or jicama
- 1 cup (250 mL) peeled and grated carrot
- 1 cup (250 mL) red cabbage, very thinly sliced on a mandoline
- 1 small turnip, peeled and cut into thin matchsticks
- 1/2 small red onion, very thinly sliced on a mandoline
- 1 large unpeeled Granny Smith apple, cored and cut into thin matchsticks
- Juice of 1 lemon
- 3 Tbsp (45 mL) extra-virgin olive oil
- 3 Tbsp (45 mL) black mustard seeds
- 1 Tbsp (15 mL) cumin seeds
- 2 Tbsp (30 mL) seasoned rice vinegar
- 1/4 cup (60 mL) each of finely chopped parsley and cilantro
- 1/4 cup (60 mL) toasted sunflower or pumpkin seeds
- 1/4 cup (60 mL) seedless golden raisins or dried cranberries
Nutrition
Per serving:
Directions
01
Each serving contains: 196 calories; 5 g protein; 12 g total fat (1 g sat. fat, 0 g trans fat); 21 g total carbohydrates (12 g sugars, 5 g fibre); 33 mg sodium
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
