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Root and Stem Coleslaw

Christine Tizzard
Total Time 20 mins
Course coleslaw dressing, composed salad, Salad, salad dressing
Servings 6

Ingredients
  

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.

Garnish Optional

  • 1/4 cup chopped green onions or chives
  • 2-3 Tbsp chopped fresh herbs such as dill, basil, or parsley

Instructions
 

  • 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.
Keyword beets, broccoli stems, cabbage, coleslaw, root vegetables, vegetable stems