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


Ingredient Checklist


Instructions Checklist
  • 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; 1 g saturated fat; 298 mg sodium. 308 mg potassium; 12.9 g carbohydrates; 2.8 g fiber; 9 g sugar; 2 g protein; 2570 IU vitamin a iu; 26 mg vitamin c; 3 mcg folate; 29 mg calcium; 1 mg iron; 20 mg magnesium; 6 g added sugar;