• Rainbow Cole Slaw with Chipotle Dressing 

    Serves 8

    1/2 head savoy cabbage, cut thin julienne
    1/2 head red cabbage, cut thin julienne
    2 carrots, peeled and shredded
    2 red Kohlrabi, trimmed, washed and shredded
    Kosher salt and fresh ground pepper
    1 bunch green onions, sliced thinly on the bias

    For the Dressing:
    1/2 cup mayonnaise
    1/2 cup sour cream
    3 tablespoons rice wine vinegar
    2 tablespoons organic evaporated cane juice
    1 canned Chipotle Adobado chile, seeds removed
    2 teaspoons Adobo sauce
    Kosher salt

    Directions:
    Place all dressing ingredients in a blender and puree until well blended. Add kosher salt as needed.

    To serve:
    Place cabbages, carrots and kohlrabi in a salad bowl. Season with salt and pepper, add the dressing* and toss until well coated.

    Distribute onto 8 chilled salad plates, garnish with green onion and serve immediately.

    • *Epicurean Tip
      Choose Your Crunch!

      The cabbage can be dressed sooner and set aside. You will lose the crunch of the vegetables, but it will become more infused with the dressing.

    • *Epicurean Tip
      Bias Cut

      A bias cut exposes more surface area of the vegetable, and therefore results in a shorter cooking time. In addition to speeding preparation, a bias cut creates a more elegant presentation than a typical straight cut.