I came home from the Farmer's Market yesterday with such beautiful produce. I could hardly wait to start finding creative ways to use it. For this fresh summer coleslaw I used chioggia beets but any variety will do. This is also an easy recipe to vary depending on which veggies you have on hand. You'll want to end up with a total of 3 cups grated of any of the following: carrot, radish, kohlrabi, cabbage (any variety), beets (any variety), broccoli (stems and florets). This recipe has no mayo so it's a little lighter/healthier, easier to keep fresh for a picnic and appropriate for those with egg allergies. At a pot-luck or picnic people will "ooh" & "aah" over the visual appeal of the dish with it's bright mix of colors & it's packed with nutrients like potassium, vitamin C, iron, magnesium and folate.
- 2 tablespoons Annie's Naturals Dijon mustard
- 4 tablespoons apple cider vinegar
- 1 teaspoon mustard seed
- 1 teaspoon honey
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- Cracked black pepper
- 2 Beets (any color or variety)
- 3 Carrots (buy carrots with greens and use can use the tops instead of the parsley)
- 1 Kohlrabi
- (use about 1 cup of each veggie when shredded)
- 3 tablespoons fresh chopped parsley leaves or carrot tops
Wash & shred beets, carrots & kohlrabi
In a small, non-metal bowl whisk together mustard, red wine vinegar, mustard seed, honey, salt and olive oil. Season with pepper to taste. combine beets, carrots, kohlrabi and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings if necessary. This can be served immediately but is better if given a few hours in the fridge for the flavors to blend.