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Root and Stem Coleslaw
Christine Tizzard
Print Recipe
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