Prep Time 20 minutes
Total Time 20 minutes
Yield 5 servings

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
  • 3/4 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.
Nutrition Facts
Crunchy Kohlrabi and Cabbage Slaw
Amount per Serving
Calories
120
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Cholesterol
 
5
mg
2
%
Sodium
 
530
mg
23
%
Carbohydrates
 
20
g
7
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
6
g
12
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
206.3
mg
250
%
Calcium
 
150
mg
15
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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