I’ve always liked my coleslaw recipe, but adding a bit of hot sauce made this dish memorable! (And yes, I’m talking about veggies!) I use whatever veggies I have on hand, but usually use red cabbage and red onion. This version had kale, carrots and white cabbage. Broccoli stems, scallions, brussels sprouts, celery root, jicama…any hard vegetable will work in coleslaw.
Coleslaw is the perfect salad because it doesn’t wilt with dressing and leftovers taste even better the next day!
Use about two pounds of vegetables to serve 4-6
Red onion, slice thin on a mandolin, squeeze out extra liquid
Broccoli stem, outer tough layer removed and shred in a food processor or thinly sliced
Red cabbage, quarter, remove core and either shred in food processor or slice thinly
Lacinato kale, stem removed and julienned
Carrot, peeled and shredded in a food processor or peel with carrot peeler,
Anything else—celery root, jicama
2 tablespoons extra virgin olive or avocado oil
2 tablespoons either rice vinegar, lemon juice or cider vinegar
¼ cup Mayo and/or crème fraiche
1 teaspoon Dijon mustard
1 tablespoon celery seed
¼ cup Mayo or creme fraiche
1-2 teaspoons hot sauce like small-batch Mazi Piri Piri or Frank’s
Whisk dressing ingredients together and toss in vegetables. Adjust ingredients as needed. Allow to sit in refrigerator an hour or so to soft and meld.