Einkorn Broccoli Slaw Recipe

Einkorn Broccoli Slaw

Serves 8

Courtesy of Bluebird Grain Farms.


  • 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 - 3 Tbsp cider vinegar
  • 1 Tbsp sugar
  • 1/4 cup finely chopped shallot
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper


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