Are you looking for an easy and delicious vegan slaw recipe? Look no further! This red cabbage, fennel and kohlrabi slaw is both nutritious and flavorful. Not only does it make a great accompaniment to any lunch or dinner plate, but it’s also packed with numerous health benefits.
This vegan slaw dish is low-calorie, yet high in essential nutrients such as fiber, Vitamins C and K, potassium, magnesium, folate, and antioxidants. The combination of ingredients helps to reduce inflammation in the body while providing a boost of energy. Plus, it’s an excellent source of plant-based protein!
To make this slaw recipe:
You will need the following ingredients for the vegan slaw:
- 1 small head red cabbage, shredded
- 1 whole fennel, core removed, sliced paper-thin, fronds reserved
- 1 kohlrabi, peeled and thinly julienned
- ½ red onion, thinly sliced
For the salad dressing:
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons agave
- 1 tablespoon stone ground mustard
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fennel fronds, chopped (leaves)
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon ground black pepper
- In a large mixing bowl, combine the shredded red cabbage, thinly sliced fennel, julienned kohlrabi, and thinly sliced red onion.
- In a separate small bowl, whisk together the extra virgin olive oil, white wine vinegar, agave, mustard, finely chopped red onion and chopped fennel fronds.
- Season the dressing with pink Himalayan salt and ground black pepper to taste.
- Pour the dressing over the slaw ingredients and toss well to combine.
- Massage the ingredients for 30 seconds.
- Let the slaw sit for at least 30 minutes before serving to let the flavors blend together.
- Enjoy this vibrant vegan slaw on sandwiches or with your favorite main dishes!