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  1. Low Calorie
  2. Vegetables
  3. Low-Fat

Kohlrabi, Carrot and Fennel Slaw

 
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Kohlrabi, Carrot and Fennel Slaw First gather together all the vegetables to make this tasty slaw. Crunchy, tasty and refreshing. This carrot is alive :) Peel the kohlrabi and cut into half crosswise if it's too big. Thinly slice the kohlrabi. Slice the thin slices into matchsticks. Next quarter and core the cabbage. Thinly slice the cabbage. Grate the carrots with a box grater. Half, seed and thinly slice the cucumber into half moon; and thinly slice the fennel. Add all the prepared vegetables into a large mixing bowl. Next chop up the scallions, cilantro and chili pepper. Add into the vegetables. Now let's make the dressing, these are the ingredients you need. Toast the cumin in a skillet for about 4 minutes until fragrant. Grind until almost fine. Add all the dressing ingredients into a bowl and whisk until well blended. Pour the dressing over the vegetables. Mix until well combined and evenly coated. Chill for at least 15 minutes, sprinkle some sesame seeds on top and time to enjoy.

Crunchy, refreshing and tasty. A great side dish with any barbecued meat.

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

12

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

Vinaigrette:
4 tablespoons olive oil, extra-virgin
2 tablespoons rice vinegar
2 tablespoons soy sauce, tamari
or to taste
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon curry powder
or to taste
1 teaspoon cumin seeds
or as needed, toasted and coarsely ground
Vegetables:
1 each cucumbers
seeded and thinly sliced into half moon
1 each fennel bulb
thinly sliced 		*
2 large carrots
grated, or 3 medium
2 small kohlrabi
or 1 medium, peeled, trimmed and cut into 1/8-inch matchsticks 		*
16 ounces cabbage
1 pound, green, purple or both
1 each red chili peppers
finely chopped 		*
3 each scallions, spring or green onions
thinly sliced
½ cup cilantro
freshly chopped
2 tablespoons sesame seeds
toasted

Directions

In a small bowl, whisk the olive oil, vinegar, soy sauce, sesame oil, honey, curry powder and toasted cumin until well blended.

Place all the prepared vegetables into a large mixing bowl.

Pour the dressing over and toss until well mixed and evenly coated.

Season to taste with more soy sauce, vinegar and sesame oil if needed.

Chill in the frige for at least 15 minutes.

Top with some toasted sesame seeds and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 10373% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 244mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 63% • Vitamin C 15%
Calcium 5% • Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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