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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

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Ginger Nut Brassica Coleslaw

– Ingredients-


  • 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


  • 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%

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