![Coleslaw With Miso Dressing](https://static01.nyt.com/images/2022/05/25/dining/dp-cole-slaw-with-miso-dressing/merlin_206068122_84f158f7-1f44-47b5-b3e4-a868a658693f-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa
![Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa](https://static01.nyt.com/images/2012/01/24/science/26recipehealth/26recipehealth-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 3½cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about ¾ pound)
- Salt to taste
- ½cup cooked quinoa
- 2tablespoons chopped fresh dill
- ½teaspoons nigella seeds (optional)
- 3tablespoons fresh lemon juice
- 1tablespoon seasoned rice vinegar
- 2teaspoons Dijon mustard
- 2tablespoons grapeseed or canola oil
- ¼cup plain low-fat yogurt
- Freshly ground pepper
- ½cup low-fat cottage cheese (optional)
Preparation
- 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.
- 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.
- Advance preparation: This will keep for 4 days in the refrigerator.
Private Notes
Cooking Notes
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.
Add pineapple chunks and fennel seeds.
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.
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.
No need to extract water. Used dry ground mustard rather than Dijon, no Nigellaseeds, or Quinoa . Used carrots instead of broccoli stems. Added fennel seeds to top. Brian liked June 2021
Really good....used what i had: kohlrabi, carrot, apple, radish leaves.
Great way to take advantage of broccoli stems.
Add pineapple chunks and fennel seeds.
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.
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