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.
Servings: 10 1/2 cup servings
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: 137kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 193mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3334IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 0.5mg