Rainbow Cole Slaw with Chipotle Dressing
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
Place all dressing ingredients in a blender and puree until well blended. Add kosher salt as needed.
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 TipChoose 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 TipBias 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.