Red Cabbage and Kohlrabi Slaw – FRESH. OUT.

Who says you need mayo to make a good slaw? Crisp, refreshing and packed with nutrients, this slaw is substantial enough to be its own meal, or used as a side next to the protein of your choice.

The citrus dressing doubles as a marinade for chicken. It’s ridiculous. You should try it, even if you don’t make the slaw. But seriously, make the slaw.

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Crunchy Red Cabbage and Kohlrabi Slaw with a bright citrus dressing.

  1. Prep cabbage, onions, and cilantro and set aside.
  2. Rinse the kohlrabi trim the stems and root ends of the bulb. Carefully peel (might take two passes),  halve the bulbs from top to bottom, and then cut into 1/4″ slices lengthwise. Flip and cut the slices into matchsticks.
  3. Place vegetables in a large bowl. Sprinkle with ground black pepper and salt, then toss.
  1. To a small jar or bullet blender, add orange juice, lemon juice, lime juice, rice vinegar, olive oil, Lakanto sweetener, garlic powder, and chili garlic sauce.
  2. Blend or shake to mix well and refrigerate until ready to serve.
  1. Dress and toss the slaw if serving all at once. Otherwise, serve with dressing on the side. Makes 4 servings as salads or 6 as a side slaw.

If you think you will have leftovers, serve with dressing on the side and store salad and dressing in separate glass containers until ready to eat. 

Keywords: KOHLRABI, CITRUS SLAW, VEGAN, PLANT-BASED, VEGETARIAN, SALADS, HEALTHY SIDE DISHES, PALEO, LOW-CARB, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE

Like the dressing? Combine dressing ingredients in a small mason jar and keep in fridge up to week. Great with a generous pinch of dried cilantro for other salads or as a marinade.

this RECIPE VEGAN RED CABBAGE AND KOHLRABI SLAW