Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa

By Martha Rose Shulman

Published January 23, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(108)
Comments
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When I have any kind of slaw on hand I usually make a lunch of it, with cottage cheese mounded on top; all the better if I have some cooked quinoa to add to the mix. I noticed recently that shredded broccoli stems were a main ingredient in a packaged coleslaw at my local supermarket – a great idea for using up the stems cut away from broccoli sold by the crown or floret. It’s much more economical to buy broccoli on the stem, which gives you the fixings for this salad. It takes minutes to peel and then shred them in a food processor. Don’t use the food processor for shredding cabbage, though — that’s better done by hand if you don’t want mush.

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Ingredients

Yield:3 generous servings.

  • 3 ½ cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about ¾ pound)

  • Salt to taste

  • ½ cup cooked quinoa

  • 2 tablespoons chopped fresh dill

  • ½ teaspoons nigella seeds (optional)

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon seasoned rice vinegar

  • 2 teaspoons Dijon mustard

  • 2 tablespoons grapeseed or canola oil

  • ¼ cup plain low-fat yogurt

  • Freshly ground pepper

  • ½ cup low-fat cottage cheese (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

35 grams carbs; 7 milligrams cholesterol; 280 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 13 grams fiber; 1143 milligrams sodium; 13 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, dill and nigella seeds.

  2. Step 2

    In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top. Refrigerate in a bowl or in containers until ready to take to work.

Tip

  • Advance preparation: This will keep for 4 days in the refrigerator.

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Ratings

4 out of 5
108 user ratings
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Comments

Amy

Great basics-- taught me how to approach coleslaw. Used this for inspiration (what to do with kohlrabi?) but made it a more traditional slaw: kohlrabi, celery root, cabbage, and carrot for color. Had thyme, no dill, and made the quinoa but decided not to add it in. The process was clear, and the dressing was great. Not a healthy use: served with ribs and playoff basketball this time! But I'm saving my broccoli stems for next batch.

Virginia

Add pineapple chunks and fennel seeds.

Maxime

Great way to take advantage of broccoli stems.

Robin

Not the worst thing to do with kohlrabi from the CSA

Priscilla in Austin

Very tasty. I followed the recipe exactly with the exception of using red cabbage, which I slivered rather than grated. Would recommend doing the same for the kohlrabi.

Lisa G

This is good but even kohlrabi and broccoli stems turned into a Semi mush in the food processor. No fun to shred either of those in a box grater, so I don’t know what to suggest. Flavors were nice though.

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