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Rainbow Coleslaw with Chipotle Dressing 

Print Recipe

Ingredients
  

  • 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

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp organic evaporated cane juice
  • 1 canned Chipotle
  • Adobado chile seeds removed
  • 2 tsp Adobo sauce
  • Kosher salt

Instructions
 

  • 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.