Broccoli, Carrot & Kohlrabi Slaw with Peanut Sauce
This slaw has everything I love in a summer slaw. Plenty of crunchy veggies, a creamy and flavorful dressing, and a nutritional profile that makes me feel so damn good about the food I’m putting into my body. First off we’ve got a ton of broccoli which contains many vitamins, minerals, fiber, and antioxidants. Research suggests that some of broccoli’s plant compounds are thought to help prevent cancer when eaten often. Broccoli’s benefits include helping reduce inflammation, keeping blood sugar stable, and strengthening the immune system. Gotta love that! Next up we’ve got carrots. Carrots are rich in beta-carotene which your body converts into Vitamin A. This vitamin is important for vision, bone and immune function. Carrots are also high in antioxidants and important minerals for overall body health. Kohlrabi is great for gut health as it contains both soluble and insoluble fiber. It also contains a wide array of antioxidants, such as vitamin C, anthocyanin, isothiocyanate, and glucosinolate. These plant compounds protect your cells against free radical damage that may otherwise increase your risk of disease. And finally there’s cilantro–Cilantro is one of the most potent and detoxifying herbs for our bodies. It helps remove heavy metals from our bodies and has antibacterial properties along with being one of the most adrenal supporting herbs out there.
Okay, now that we’ve covered all of the amazing benefits of the ingredients, let me emphasize one last time how gosh darn good this tastes. It’s simple (if you have the grating attachment on your food processor that makes this super easy to whip up!) and tastes great with a number of summer foods like grilled chicken, fish, or steak for a well rounded whole foods, nourishing dinner.
Get cracking and make this asap!
Broccoli, Carrot & Kohlrabi Slaw with Peanut Sauce
Prep Time: 25 minutes Cook Time: 0 minutes Serves: 6
Slaw- 2 cups julienned/shredded broccoli stems (this works great with a mandoline or food processor grater)
- 2 cups small broccoli florets, very finely chopped (this works great in a food processor to chop)
- 1 cup julienned/shredded carrots
- 1 cup julienned/shredded kohlrabi
- 1 cup minced cilantro
- 1/2 cup creamy peanut butter
- 1/4 cup coconut aminos (can sub low sodium-soy sauce)
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon pure maple syrup
- 1 Tablespoon sesame oil
- 1 teaspoon fish sauce
- 2 teaspoons finely grated fresh ginger + more to taste
- 1 clove of garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- water to thin as needed
Preparation
- Prep all of your shredded veggies. Start with grating your broccoli stems. Add them to a large bowl. Then grate your carrots. Add them to the same bowl as the broccoli. Add your finely chopped broccoli florets to the bowl. And finally grate/shred your kohlrabi and add it to the bowl. Top everything with the cilantro and give it a good toss. Keep to the side.
- In a small blender or with an immersion blender combine all the sauce ingredients. Taste for seasonings and adjust as needed. Thin with water until you get your desired consistency. Drizzle the sauce over the slaw and toss well.
- Enjoy right away or keep covered in the fridge for up to 4 days.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.