Karen’s Raw Slaw – the best coleslaw ever!!
Jul 16, 2015, Updated Jul 02, 2025
The best raw slaw 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, natural 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:
- 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!
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.)
just MAYO is a vegan product and quite nice. Can substitute an organic mayo that does not contain “natural flavorings.”
Karen’s Raw Slaw – the best coleslaw ever!!
The best coleslaw ever!! Raw summer market vegetables chopped with a light, creamy dressing (non dairy) ~ perfect addition to any BBQ menu.
Ingredients
- 1 large bulb purple kohlrabi, cleaned (will have 2 cups chopped)
- 1 1/2 cups zucchini, cleaned, about 2 small
- 1 1/2 cups carrots, multi-colored, about 2 small – gently peeled
- 1 cup beans, pole and waxed, cleaned, 1/4″ slice
- 1/2 cup fresh english peas, out of their shells
- 2 teaspoons fresh garlic , minced, or fresh garlic
- 2 tablespoons garlic chives, 1/4 " slices, can use scallions or garlic scapes
Dressing Ingredients:
- 3/4 cups mayonnaise, Vegan or try organic without "natural flavorings"
- 2 tablespoons apple cider vinegar, organic
- 1/2 teaspoon celery seeds
- 2 teaspoons pure cane sugar
- 2 pinches sea salt
Instructions
- Place the kohlrabi, zucchini and carrots into the bowl of a food processor Chop the vegetables, pulsing until they are roughly 1/4 inch.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, sugar and sea salt. Pour over the chopped vegetables, and combine well with a spatula.
- Store the salad in a clean, tight sealing glass container. Make early on the day and allow flavors to penetrate. Will stay fresh for at least one week.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 137kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 193mgPotassium: 203mgFiber: 2gSugar: 3gVitamin A: 3334IUVitamin C: 19mgCalcium: 20mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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