By Martha Rose Shulman
- Total Time
- 1 hour
- Rating
- 4(89)
- Notes
- Read community notes
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.
- 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)
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
280 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 13 grams dietary fiber; 13 grams sugars; 14 grams protein; 1143 milligrams sodium
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
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.
Tip
- Advance preparation: This will keep for 4 days in the refrigerator.
Ratings
4
out of 5
89
user ratings
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Cooking Notes
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.
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.
Cindy
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
Kwp
Really good....used what i had: kohlrabi, carrot, apple, radish leaves.
Maxime
Great way to take advantage of broccoli stems.
Virginia
Add pineapple chunks and fennel seeds.
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.
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