The best coleslaw ever!! Raw summer market vegetables chopped with a light, creamy dressing (non dairy) ~ perfect addition to any BBQ menu.
You will never think of coleslaw the same after trying this recipe! Chopped veggies – the freshest available team with a simple vegan mayo dressing laced with celery seeds, for that old fashioned, classic flavor. What’s different? ~ The abundance of COLORFUL, CRUNCHY vegetables makes this my favorite new side-salad. Each ingredient has it’s own healthful value, together – an anti-oxidant bonanza! Mother nature places these disease-fighting compounds in foods to help our bodies stay healthy.
The Slaw base is the beautiful Brassica-family (think cabbage and kale) Kohlrabi bulb with it’s showy, brilliant purple color. It has a cream-white interior and is super crunchy and easy to chop. It’s flavor is reminiscent of broccoli stems, yet mild and sweeter. One bulb yields about 2 cups chopped! I have added many of my favorite vegetables to compliment – multi colored carrots, colorful zucchinis (squashes), pole beans, waxed beans, english peas (fresh from their shells) and some garlic – chives and bulb. Search out farmers’ markets for just picked, preferably organic vegetables. You will taste the difference!
I “pulse” most of the ingredients in my food processor ( I use this one), and chop the two beans by hand – not required, but I like the look of the even dice.
The dressing is simple, non dairy and vegan. I have used a new product which is widely available – “Just Mayo”. I’m loving the neutral, clean flavor. What’s different from other mayos on the market – it’s vegan, made with plant based ingredients and non GMO. Quickly whisk some mayonnaise with celery seed, apple cider vinegar and some pure cane sugar ( I like a little sweet-n-sour zest) and the dressing is poured over and mixed into your chopped vegetables … the Raw Slaw comes together quickly.
Add this amazing Slaw to any Barbecue menu, and pack it to go to on a picnic – I’m loving it on the side with cold fried chicken (I made mine gluten-free and baked it in the oven.)
Healthy Summer Eating To All,
Karen
