Summer Cole Slaw Recipe by Amy Longard
SUPER SIMPLE SUMMER SLAW
1 medium, kohlrabi, peeled and cut into matchsticks, or grated
1/4 head, cabbage (green or red), thinly sliced or shredded
1 small fennel bulb, thinly sliced or grated, optional
1 apple, peeled and grated, optional for a sweeter slaw
1 carrot, peeled and grated
1/4 cup, fennel fronds or fresh dill, roughly chopped
3 Tablespoons, extra virgin olive oil
1/2 lemon, juiced
1 small clove, garlic, finely minced
1 teaspoon, Dijon mustard
Sea salt and freshly ground pepper
Add the slaw ingredients to a large mixing bowl. Toss until well combined.
In a measuring cup or small mixing bowl, whisk together the rest of the ingredients (olive oil, lemon juice, garlic, Dijon mustard and a few big pinches of salt and pepper). Whisk until you have a nice, even consistency.
Pour the dressing over the slaw ingredients and then toss until the dressing is evenly distributed. Taste your slaw and season with a bit more salt and pepper, if necessary. Once you’re happy with the flavour, serve immediately and enjoy! This slaw will keep in the fridge for up to 5 days.
Notes from the kitchen: You can use a box grater or slice up the vegetables by hand, but for the quickest and most efficient method, I recommend using a food processor. I personally use the grating blade to process carrots, apples, kohlrabi and fennel, and the slicing blade for cabbage.
About Amy Longard
Amy Longard is a Registered Holistic Nutritionist (R.H.N.) and Plant-Based Chef. Learn more about Amy and her work at http://www.amylongard.com/