Cider & Honey Kohlrabi Slaw with Radicchio

Cider & Honey Kohlrabi Slaw with Radicchio

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From: EatingWell Magazine, July/August 2018

This fast, confetti-colored slaw recipe is an exceptional accompaniment to grilled foods. To make it vegan, use agave in place of the honey.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 medium kohlrabi (about 1¼ pounds), peeled
  • 2 medium carrots
  • 1 small head radicchio
  • ¼ cup cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seeds
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sauerkraut, drained
  • ¼ cup roasted unsalted sunflower seeds

Preparation

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  • Ready In

  1. 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.
  2. Whisk vinegar, honey, mustard, celery seeds, salt and pepper in a large bowl. Slowly whisk in oil until combined.
  3. 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 information

  • Serving size: ¾ cup
  • Per serving: 122 calories; 7 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 2 g protein; 3 mcg folate; 0 mg cholesterol; 9 g sugars; 6 g added sugars; 2,570 IU vitamin A; 26 mg vitamin C; 29 mg calcium; 1 mg iron; 298 mg sodium; 308 mg potassium
  • Nutrition Bonus: Vitamin A (51% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, 1 vegetable, 1½ fat

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