Kohlrabi Slaw With Southwestern Flavors

Excited to share this Kohlrabi Slaw with you! A member of the Brassica plant family; Kohlrabi plants are also known as Cruciferous plants because the flowers of this family make a 4-petal “cross”. Cruciferous vegetables include 39 vegetables or plants used across the world’s cultures for food and/ or oil.

This recipe incorporates cilantro, cumin, orange zest, lime, and agave. The southwestern flavors are perfectly balanced, and the tang and crunch make it hard to put that fork down!

Kohlrabi’s nutritional punch comes from phytochemicals known to have anti-inflammatory effects, as well as several minerals, Vitamins A, B-Complex, C, and K. This translates to health benefits leading to improved digestion, assistance with weight loss, maintenance of nerve and muscle function, regulation of blood pressure, improved iron stores, bone preservation, and vision protection.

Kohlrabi’s flavor profile falls into the earthy/pungent category, and it works well in both cooked and raw dishes. The following slaw borrows from the Southwest U.S. and Mexico to add punch and spice.

So, it’s easy to see why this dish makes it to the top of our anti-inflammatory diet recipes list, plus the flavor is out of this world!

Pair your Kohlrabi Slaw with our Honey Ginger Glazed Salmon, for a power-duo!

Kohlrabi Slaw with Southwestern Flavors

This recipe incorporates cilantro, cumin, orange zest, lime, and agave. The southwestern flavors are perfectly balanced, and the tang and crunch make it hard to put that fork down!

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Prep Time
15 mins

Total Time
15 mins

Course
Salad

Servings
4

Ingredients

• 2 bulbs kohlrabi
• 1 bulb fennel
• 1/2 cup chives snipped, or scallions
• 1/2 cup cilantro chopped
• 1/2 tsp ground cumin
• 1 zest orange
• 3/4 tsp chile powder dried ancho
• 1/4 cup extra-virgin olive oil
• 1/4 cup orange juice fresh
• 1 whole lime large, juiced
• 2 tbsp agave organic or raw honey
• 1/2 tsp sea salt or to taste
• 1 tbsp lemon juice fresh

Instructions

1. Shred kohlrabi and fennel bulbs, preferably using a food processor with shredding disk.
2. Combine shredded vegetables with cilantro and chives in a large bowl.
3. Whisk remaining ingredients in a medium bowl to make vinaigrette.
4. Toss vegetables with vinaigrette and refrigerate until serving time; slaw holds well through the next day.
5. Enjoy!

Keywords: anti-inflammatory diet recipes, anti-Inflammatory recipes, anti-Inflammatory salad, kohlrabi slaw, slaw