This Coleslaw Uses Up: Produce, Root Vegetable Stems, Hardy Greens, Cabbage, Apples, Pears, Asian Pears
Crazy up your coleslaw while reducing your food waste at home.
Any vegetable (or their stems), such as broccoli, kohlrabi, fennel, daikon, colorful beets, or even tart apples can be chopped into ribbons to make a coleslaw. So get crazy with it, because coleslaw never gets boring. For example, radishes can add a peppery heat while carrots can add a sweetness; Brussels sprouts add texture and up the ante on nutrients while raw beets add an earthy crunch. A coleslaw is probably one of the only salads that actually gets better after it’s all dressed up and hanging around for a bit. It is also the perfect base for last night’s leftover protein.
Root and Stem Coleslaw
Not-so-Creamy Coleslaw Dressing
- 1/4 cup oil of choice like extra virgin olive oil
- 2 Tbsp vinegar
- 2 tsp mustard or Dijon mustard
- 1-2 tsp sugar or maple syrup
- 1/2 clove garlic finely chopped
- 1/4 tsp celery seeds or dill seeds
- handful finely chopped celery tops/leaves
- salt and pepper to taste
For the Coleslaw
- 8 cups shredded vegetables and/or their stems such as cabbage, broccoli, beets, radishes, carrots, even hardy greens such as Tuscan Kale.
- 1/4 cup chopped green onions or chives
- 2-3 Tbsp chopped fresh herbs such as dill, basil, or parsley
- For the Not-so-Creamy Coleslaw Dressing: In a small bowl, whisk all of the dressing ingredients. Taste and adjust seasoning.
- For the Custom Coleslaw: In a large bowl, add the shredded vegetables. Pour the dressing over top and toss well.
- Fold in garnishes if using, and taste and adjust the seasoning with salt and pepper.
1. For the Not-so-Creamy Coleslaw Dressing: In a small bowl, whisk all of the dress- ing ingredients. Taste and adjust seasoning.
2. For the Custom Coleslaw: In a large bowl, add the shredded vegetables.
3. Pour the dressing over top and toss well.
4. Taste and adjust the seasoning with salt and pepper.