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Raw Slaw

The abundance of COLORFUL, CRUNCHY vegetables makes this my favorite new side-salad!

The best coleslaw ever!! Raw summer market vegetables chopped with a light, creamy dressing (non dairy) ~ perfect addition to any BBQ menu.

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Ingredients

1 large bulb purple kohlrabi, cleaned (will have 2 cups chopped)

1 ½ cups zucchini, cleaned, about 2 small

1 ½ cups carrots, multi-colored, about 2 small – gently peeled

1 cup beans, pole and waxed, cleaned, ¼” slice

½ cup fresh english peas, out of their shells

2 teaspoons spring garlic bulb, minced, or fresh garlic

2 tablespoons garlic chives, ¼ ” slices, can use scallions

¾ cups mayonnaise, try “Just Mayo” non GMO

2 tablespoons apple cider vinegar

½ teaspoon celery seeds

2 teaspoons pure cane sugar

Instructions

1

Place the kohlrabi, zucchini and carrots into the bowl of a food processor (I use this one.)
Chop the vegetables, pulsing until they are roughly 1/4 “.

2

Add them to a large bowl.

3

Slice the pole beans and waxed beans into 1/4″ lengths, add to bowl.
Add the shelled english peas, the garlic and garlic chives.

4

In a medium sized bowl whisk the Dressing ingredients until smooth: mayonnaise, vinegar, celery seeds and sugar.
Pour over the chopped vegetables, and combine well with a spatula.

5

Store the salad in a clean, tight sealing glass container. Will stay fresh for over a week.

Linked Posts
Raw Slaw – an abundance of COLORFUL & CRUNCHY vegetables
BBQ Recipes for the 4th of July!

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