Rainbow Harvest Slaw

Nurture your digestive system with these raw vegetables given a fresh new taste with miso, honey, yogurt, sauerkraut, and other ingredients.

Serves: 6-8
Yields: 10 cups



  • ½ small head purple cabbage
  • ¼ large head green cabbage
  • 2 large carrots
  • ½ large head broccoli
  • 8 scallions (green onions)
  • 1 cup sauerkraut (refrigerated in glass or fresh)

Dressing – combine until smooth.

  • 1 cup plain whole milk or Greek yogurt
  • 3 Tablespoons white miso paste
  • 5 Tablespoons Hawai’i Harvest Ginger & Honey
  • 5 Tablespoons rice vinegar
  • Tablespoons avocado oil
  • 2 teaspoons powdered or finely minced garlic
  • Garnish: ¼ cup sunflower seeds


Shred or cut cabbage to 1/16”-1/8” thickness. Using a vegetable parer, slice carrot into thin strips of varying lengths. Chop broccoli stems into small sections, leaving small broccoli florets intact. Rough chop scallions. Drain 1 cup sauerkraut, pressing firmly to remove moisture. Mix vegetables and toss with dressing. Just before serving sprinkle with sunflower seeds.

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