Einkorn Broccoli Slaw Recipe

Einkorn Broccoli Slaw

Serves 8

This recipe has been shared with us, courtesy of Bluebird Grain Farms. Einkorn, the only wheat known not to have been hybridized, is an ancient grain that is higher in protein and lower in carbohydrates than modern wheat. It also contains less gluten than modern wheat, making it easier to digest. It has a nutty flavor and a toothsome bite. Broccoli, cabbage, and carrots give it color and freshness.


  • Slaw:
  • 1 cup Bluebird Einkorn
  • 1 head broccoli
  • 2 cups thinly shredded purple cabbage
  • 1 cup julienned or shredded carrot
  • Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/3 cup mayonnaise
  • 2 tablespoons cider vinegar, plus more to taste
  • 1 tablespoon granulated sugar
  • 1/4 cup finely chopped shallot
  • Pinch of crushed red pepper flakes
  • Kosher salt, to taste
  • Pepper, to taste


  1. Combine einkorn in medium saucepan with 1 1/2 cups water and salt, to taste. Bring to boil over medium high heat. Simmer until tender, about 25 to 30 minutes.
  2. While einkorn is cooking, trim broccoli. Cut florets into 1 1/2-inch pieces. Peel stems, and then thinly slice, stack, and cut into thin strips. Bring a small pot of water to boil and throw in just the florets. Cook 1 minute. Transfer to a bowl of ice water. Drain well.
  3. Transfer florets and broccoli stems to large mixing bowl. Add cabbage and carrot. When einkorn is tender, drain well and add to veggies.
  4. In a medium bowl, combine dressing ingredients. Pour over einkorn mixture. Toss and adjust seasoning, to taste. Serve room temperature or chilled.


Amount Per Serving (based on 8 servings)
Calories: 190
Fat: 8 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 95 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 5 g
Protein: 7 g
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