The best coleslaw ever!! Raw summer market vegetables chopped with a light, creamy dressing (non dairy) ~ perfect addition to any BBQ menu.
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 “.
Add them to a large bowl.
Slice the pole beans and waxed beans into 1/4″ lengths, add to bowl.
Add the shelled english peas, the garlic and garlic chives.
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.
Store the salad in a clean, tight sealing glass container. Will stay fresh for over a week.
Raw Slaw – an abundance of COLORFUL & CRUNCHY vegetables
BBQ Recipes for the 4th of July!