Need more cruciferous veggies in your life? Make slaw. My power slaw with creamy lemon dill dressing brings fiber, vitamins, minerals, and a colorful crunch to a summer side that goes with everything.
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I powered up my slaw
I created power slaw for myself because I’ve been relying on supermarket packaged salads way too much lately.
It’s packed with crunchy garden vegetables like kale, kohlrabi, cabbage, beets, radishes, broccoli, and rutabaga. These are the veggies you pass up at the farmers market, or end up tossing out from your CSA box because you don’t have a plan. Slaw is the answer!
🥦 They’re shredded and sliced thin so they’re easy to eat.
🥦 I balance all that cruciferous goodness with a bright creamy lemon-dill dressing
🥦 Power slaw is make-ahead friendly ~ it keeps it’s color and crunch for days
Why you should care what’s in your salad bowl
A green salad is great, but lettuce is mostly water and fairly light on fiber. This slaw packs a much wider range of vegetables into one bowl.
Kale, broccoli (stems and all), kohlrabi, radishes, cabbage, and rutabaga are all cruciferous vegetables; the beets are root vegetables. Together they bring plenty of fiber, and all those different colors come with different plant compounds.
So if you’re into fiber-maxxing, this salad definitely qualifies!
Pulse – slice – shred!
3 different cuts = 3 different levels of crunch. I like to vary my cut method so the cruciferous slaw has an appealing varitey of textures.
- MICRO CHOP: for the kale I pulse it in my food processor to break it down. I tear the leaves into large pieces before adding them to the bowl, which helps the machine chop evenly. Easy peasy.
- SHRED: I shred the broccoli (with stems,) rutabaga, red cabbage and kohlrabi.
- Use the shredding disk on your processor, or a box grater.
- You can use a sharp knife for the cabbage if you like.
- SLICE: I slice the golden beets and watermelon radish into thin matchsticks.
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Power Slaw
Equipment
- box grater
- food processor optional
Ingredients
slaw
lemon-dill dressing
- 1/3 cup mayonnaise
- 2 Tbsp lemon juice, or more to taste
- 1 1/2 tsp creamy Dijon mustard
- 1/2 tsp honey or sugar, or more to taste
- 1 small garlic clove, grated
- 3 Tbsp chopped fresh dill
- 1/2 tsp coarse salt
- fresh cracked black pepper
slaw (approximately 8 cups)
- 3 large leaves curly kale, de-stemmed
- 1 small kohlrabi, peeled
- 1 stalk broccoli
- 1 small rutabaga, peeled
- 1/2 small red cabbage, cored
- 1 golden beet, peeled
- 1 small watermelon radish, peeled
Instructions
- Whisk the dressing ingredients together and taste to adjust any of the ingredients. The sugar or honey is in there to help bring out the lemon flavor and balance any bitterness in the veggies. Set aside.
- Use a knife or your food processor fitted with the metal blade to finely chop the kale. Place it in a large bowl.
- Switch to the shredding blade in your processor, us use a box grater to grate the broccoli, kolrabi and rutabaga. Add to the bowl.
- You can grate the cabbage in the processor, or for slightly larger shreds you can thinly slice by hand. Make sure to cut any longer slices in half before adding to the bowl.
- Use a sharp knife to cut the beet and watermelon radish into matchsticks. Add to bowl and toss everything together.
- Dress the salad but don't add all the dressing at once. Add some and toss. Keep adding and tossing until you're satisfied with the amount. This helps get the thick creamy dressing better distributed and avoids over-dressing. You may not need all of it.
- Store leftover slaw in the refrigerator for up to 5 days.
Notes
Nutrition
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This looks so good! I don’t see broccoli listed in the recipe. Also, what is a watermelon radish? Could I sub any radish?
Thank you for sharing!