Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!