Power Up: Brassicas

Brassicas like kohlrabi and cabbages are hearty enough to survive winter and a long stint in your fridge. This Asian slaw makes for great leftovers.

Power Up: Brassicas

Make. Work. Better.

This is an exclusive subscriber-only story

Subscribe Today

To discuss re-use of this material, contact us.

Already a Subscriber? Log in.

Ginger Nut Brassica Coleslaw

– Ingredients-

DRESSING:

¼ cup sunflower oil (or other flavourless oil like vegetable oil)
¼ cup seasoned rice vinegar
2 tbsp honey
1 tbsp soy sauce
1 tsp Asian sesame oil
1 tbsp smooth, natural nut butter, like almond or peanut
½ tsp Sriracha hot sauce
1 tbsp fresh ginger, minced or grated
1 clove garlic, minced
½ tsp salt

SALAD:

2 cups kohlrabi, cut into bite-sized matchsticks
4 cups Napa cabbage, shredded
2 cups carrots, shredded
2 medium scallions, finely sliced
½ cup fresh cilantro, chopped
½ cup chopped nuts, like almonds or peanuts, unsalted

– Directions –

Whisk together all the dressing ingredients in a big bowl that is large enough to dress the salad in. TIP: If you put a little oil on the tablespoon, the honey and nut butter won’t stick to it.
Add the kohlrabi, Napa cabbage, carrots and scallions to the bowl with the dressing.
Set aside a tablespoonful each of the cilantro and nuts to garnish the salad. Add the remaining ingredients to the bowl with the dressing.
Toss to mix, dressing the salad. Transfer the salad to a serving dish and garnish with the set aside cilantro and nuts.

– Nutritional Analysis –

(per serving): calories 137, fat 9g, carbs 14.1g, fibre 3.5g, protein 4.5g, sugar 8.6g, sodium 117mg, potassium 470mg, vitamin A 118% (of recommended daily intake), vitamin C 60%, calcium 6%