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Kohlrabi Cabbage Slaw with Spicy Almond Butter Sauce

Kohlrabi Cabbage Slaw with Spicy Almond Butter Sauce

In the heat of mid-summer here in Colorado, no one wants to be spending time in a hot kitchen! So we’ve been looking for more ways to add cooking-free recipes to our meal planning rotation. That’s where today’s recipe comes in. This delicious spicy slaw is the perfect hot weather recipe 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 and its texture is 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.

It’s also worth mentioning how amazing the sauce is in this recipe! It’s peanut-free to make it more allergen-friendly, and has far less added sugar than store-bought sauces. It also can totally be reused for other dishes – cold Thai-inspired noodles, dipping sauce for spring rolls – you name it!

This slaw makes the perfect addition to any summer meal – perfect for picnics, BBQs, and more! Have a favorite food you’d like us to share a healthy recipe for? Let us know in the comments below. We love hearing from you!

With love,

Kohlrabi Cabbage Slaw with Spicy Almond Butter Sauce

Yield: 1 large salad

Spicy Almond Butter Sauce:

⅓ cup almond butter
2 TB. fresh lime juice
2 TB. rice vinegar
2 TB. coconut aminos
1 TB. honey
1 ½ tsp. sesame oil
2 tsp. sriracha
2 TB. 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)

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.

If you liked this recipe, we invite you to join our online community! As a welcome-gift, we’ll send you our Conscious Cookout Ecookbook: 13 Recipes for Clean Eating.

We’ll also be sure to share new recipes and healthy lifestyle tips. Welcome! We’re so glad you’re here.

Jo Schaalman and Jules Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.

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