Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa Recipe

Name: Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about 3/4 pound); Salt to taste; 1/2 cup cooked quinoa; 2 tablespoons chopped fresh dill; 1/2 teaspoons nigella seeds (optional); 3 tablespoons fresh lemon juice; 1 tablespoon seasoned rice vinegar; 2 teaspoons Dijon mustard; 2 tablespoons grapeseed or canola oil; 1/4 cup plain low-fat yogurt; Freshly ground pepper; 1/2 cup low-fat cottage cheese (optional)

Servings: persons

3 1/2 cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about 3/4 pound)
Salt to taste
1/2 cup cooked quinoa
2 tablespoons chopped fresh dill
1/2 teaspoons nigella seeds (optional)
3 tablespoons fresh lemon juice
1 tablespoon seasoned rice vinegar
2 teaspoons Dijon mustard
2 tablespoons grapeseed or canola oil
1/4 cup plain low-fat yogurt
Freshly ground pepper
1/2 cup low-fat cottage cheese (optional)

1
Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl.
2
Refrigerate and let sit for 45 minutes to an hour.
3
Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water.
4
(Note: If you are on a no-sodium diet, omit this step).
5
Transfer to a bowl and toss with the quinoa, dill and nigella seeds.
6
In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt.
7
Toss with the shredded vegetables.
8
Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top.
9
Refrigerate in a bowl or in containers until ready to take to work.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about 3/4 pound), Salt to taste, 1/2 cup cooked quinoa, 2 tablespoons chopped fresh dill, and more.

Yes, Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa

How did you like this recipe?

Frequently Asked Questions