Ingredients
- 2 small Kohlrabi
- 2 cups Cabbage shredded
- 2 Red Cabbage shredded
- 3 Green Onions chopped
- 1 small Red Pepper thinly sliced
- 1/2 cup Plain Yogurt
- 1/4 cup Cider Vinegar
- 2 tbsp Light Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tsp Celery Seed
- 1/4 tsp Salt
- 1/2 tsp Granulated Sugar
- 1/4 tsp Fresh Ground Pepper
- 1/4 cup Fresh Parsley Chopped
- 2 tbsp Fresh Mint or Basil Chopped
Instructions
- Using a paring knife, peel thick outer skin from kohlrabi. Thinly slice and cut into julienne or match size sticks. Place in a large bowl with both cabbages. Add green onions and red pepper.
- In a bowl, whisk together yogurt, vinegar, mayonnaise, mustard, celery seed, salt, sugar and pepper. Pour over cabbage mixture with parsley and mint and toss to combine well.
Estimated Cost Per Serving:
Nutrition Facts
Crunchy Kohlrabi and Cabbage Slaw
Calories
120
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Carbohydrates
20
g
7
%
Fibre
9
g
38
%
Sugars
10
g
11
%
Protein
6
g
12
%
Cholesterol
5
mg
2
%
Sodium
300
mg
13
%
Vitamin A
1000
IU
20
%
Vitamin C
206.3
mg
250
%
Calcium
150
mg
15
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: You can substitute coleslaw mix for the two cabbages, simply measure out what you need and continue with the recipe.
Recipe developed by Emily Richards.
