This fast, confetti-colored slaw recipe is an exceptional accompaniment to grilled foods. To make it vegan, use agave in place of the honey. Source: EatingWell Magazine, July/August 2018

EatingWell Test Kitchen



  • Use a box grater or a food processor fitted with a shredding disk to coarsely shred kohlrabi and carrots. Quarter radicchio lengthwise, core and thinly slice.

  • Whisk vinegar, honey, mustard, celery seeds, salt and pepper in a large bowl. Slowly whisk in oil until combined.

  • Add the kohlrabi, carrots, radicchio and sauerkraut to the bowl and toss well to combine. Sprinkle with sunflower seeds.


Make Ahead Tip: Refrigerate up to 2 hours; top with sunflower seeds just before serving.

Add toasted nuts or seeds to salads right before serving so they stay delightfully crunchy.

Nutrition Facts

122 calories; 7.5 g total fat; 298 mg sodium. 12.9 g carbohydrates; 2 g protein; Full Nutrition