This colorful cole slaw recipe uses two different types of cabbage–red and savoy–along with kohlrabi in the mix. It gets its summer kick (...read heat) from the addition of chipotle adobado chiles and adobo sauce.
Preparation
Ingredients:
Slaw—
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 tablespoons rice wine vinegar
2 tablespoons organic evaporated cane juice
1 canned Chipotle Adobado chile, seeds removed
2 teaspoons Adobo sauce
Kosher salt
Instructions
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.
