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5 from 1 vote

Kohlrabi Slaw with Creamy Chipotle Dressing, Cilantro, and Pepitas

Spicy, earthy, with a hint of sweetness, this creamy peppery slaw is an excellent no-cook, Mexican-inspired side.
Course Salad, Side Dish
Cuisine Mexican
Keyword broccoli, chipotle, coleslaw, dairy-free, easy, egg-free, fast, kohlrabi, mexican, no-cook, nut-free, salad, side, tahini, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 113kcal
Author Jenny Ross

Ingredients

Dressing

  • 2 tablespoons tahini or mayonnaise, or sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon coconut aminos
  • 1 teaspoon chipotle in adobo
  • salt and pepper to taste

Salad

  • 1 kohlrabi cut julienne, about 4 cups shredded, or use broccoli slaw
  • 1/2 cup cilantro leaves
  • 1/4 cup roasted peanuts chopped, or pepitas for nut-free
  • 1 teaspoon Tajin for garnish, optional

Instructions

  • Combine all dressing ingredients in a blender and blend until completely smooth. Adjust seasoning to taste.
  • Combine all salad ingredients except Tajin in a bowl and toss with the dressing. Garnish with additional peanuts and cilantro, if desired before sprinkling with Tajin seasoning.

Nutrition

Calories: 113kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 151mg | Potassium: 251mg | Fiber: 3g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 25mg | Calcium: 31mg | Iron: 1mg