If you hate cooking in the heat of summer, a stove-free recipe like this Kohlrabi Cabbage Slaw with Spicy Almond Butter Sauce is the way to go!
No one wants to spend time in a hot kitchen when it’s 90 degrees outside. So we’ve been looking for more ways to add recipes that avoid the stove and oven to our meal planning rotation.
That’s where today’s recipe comes in. This delicious spicy cabbage slaw is the perfect recipe for hot days that features one of our new favorite veggies: Kohlrabi.
Kohlrabi is a funky looking veggie, but don’t let that deter you. It’s super tasty and easy to eat! It has a sweet peppery flavor similar to a cross between an apple and a radish with a texture comparable to broccoli stems.
It also has great nutritional value. Kohlrabi is high in fiber, essential vitamins, and nutrients, and it can help aid in weight loss, support healthy digestion, and help regulate blood pressure. All in all, this unique veggie makes a great addition to your regular rotation.
And we have to talk about the amazing Spicy Almond Butter Sauce! It’s peanut-free to make it more allergen-friendly, and has far less added sugar than store-bought sauces. You can also keep it in your fridge to reuse with other dishes – cold Thai-inspired noodles, dipping sauce for spring rolls, you name it!
This Kohlrabi Cabbage Slaw is a great complement to any summer meal. Bring it along to your picnics, BBQs, beach days, or simply enjoy it for a relaxed dinner at home.
Have a favorite food you want us to adapt for the Conscious Cleanse or 80:20? Let us know in the comments below. We love hearing from you!
With summer love,
The Conscious Cleanse Team
Kohlrabi Cabbage Slaw with Spicy Almond Butter Sauce
Yield: 1 large salad
Spicy Almond Butter Sauce:
- ⅓ cup almond butter
- 2 tbsp fresh lime juice
- 2 tbsp rice vinegar
- 2 tbsp coconut aminos
- 1 tbsp honey
- 1 ½ tsp sesame oil
- 2 tsp sriracha
- 2 tbsp ginger, peeled and finely minced
- 2 garlic, finely minced
- 1 tsp salt
Kohlrabi Cabbage Slaw:
- 1 Kohlrabi, peeled, then shredded or spiralized
- 2 cups carrots, grated or julienned
- 5 cups shredded cabbage
- 1 red bell pepper, sliced
- 2 green onions or spring garlic, sliced
- Sesame seeds, for garnish (optional)
Instructions:
To make the sauce, combine almond butter, lime juice, vinegar, coconut aminos, honey, sesame oil, sriracha, ginger, garlic and salt in a food processor or blender. Blend until smooth.
To assemble the slaw, place kohlrabi, carrots, cabbage, bell pepper, and green onions into a large bowl and toss to combine. Pour over your desired amount of sauce and toss again to combine. Top with a sprinkle of sesame seeds for garnish (if using).
NOTE: This recipe makes a lot of sauce, so don’t add it all at once. Start with about half the sauce and slowly add more until it’s to your liking.
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