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Kohlrabi and Cabbage Slaw Kohlrabi and Cabbage Slaw

Jami Nolen

April 26, 2009

 

This recipe offers a healthy twist on an old favorite, cole slaw, using a vegetable that everyone may not be familiar with, kohlrabi. This slaw is a perfect side dish for fish and is delicious on fish tacos.

 

Ingredients

  • 2 small kohlrabi, shredded
  • 1/2 head of a small green cabbage, shredded
  • 1 cup carrots, shredded
  • 1 bunch of green onions, chopped
  • 1 bunch of cilantro, chopped
  • juice of 2 limes
  • 2 tablespoons canola oil
  • 2 tablespoons Dijon mustard
  • 3 tablespoons white vinegar
  • 1 tablespoon sugar
  • salt and pepper, to taste


Preparation

Peel the two kohlrabi. In a food processor, shred the kohlrabi, cabbage and carrots. If you do not have a food processor use a cheese grater. In a large bowl place the grated vegetables, add green onions and cilantro. In a smaller bowl, whisk together lime juice, oil, mustard, vinegar and sugar. Toss vegetables with dressing and season with salt and pepper. Serve immediately or refrigerate. Makes 8 servings.

 

Nutrition facts

Calories: 90

Fat: 3 g

Fiber: 3 g

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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