Tag Archives: coleslaw

Blue Cheese Kohlrabi Slaw.

If you follow the blog, you might start to notice that we like slaw. Slaw is great, it is chock full of veggies. Since I still have kohlrabi and turnips from the garden I am going to keep making slaw. Tonight will feature a blue cheese vinegar slaw.

Blue Cheese Kohlrabi Slaw. Serves 4-6.


2 medium/large kolhrabi

2 t kosher salt

2 small turnips

2 large carrots

1 t brown or yellow mustard seeds

1 T cider vinegar

1/2 t celery salt

1/2 t natural cane sugar

1/4 t fresh cracked black pepper

1 T oil oil

3 oz blue cheese, crumbled


Peel and shred kohlrabi and put it in a colander. Toss with salt and place colander over a bowl. Allow the kohlrabi to drain for an hour. Rinse well to remove salt and squeeze dry (I use a tea towel for this).

Peel and shred turnips and carrots and toss with the kohlrabi. You may want to use your fingers here to ensure that all of the veg gets mixed well.

In a small bowl combine remaining ingredients, except cheese, with a fork. Drizzle over vegetables, add cheese and toss to coat. Refrigerate until ready to serve.



Filed under Appetizer, Edible Plants, From the Garden, Gluten Free, Grain Free, Side Dish, Vegetables, Vegetarian

Radish, Carrot & Cabbage Slaw.

Much like with my turnips and broccoli, all of the cabbage had to come out of the garden this weekend. The warm weather means cool weather crops, like my early season cabbage, need to be picked. In the case of the cabbage, it wasn’t just the weather though, it was also the slugs. The long, cool, spring made the slugs stick around in full force longer and my cabbage became the target of their hungary little mouths. The cabbage had slugs on leaves three layers in! What better to make than some summer slaw. I also had some radishes from the garden still so I decided to throw those in too. I wish I could have done the same with the carrots, but I did not overwinter any (no winter garden last year, just you wait!) and the early season crop is behind!


1 medium cabbage

2 carrots, peeled

8 radishes

2 T olive oil

3 T cider vinegar

1/2 t fresh cracked black pepper

1/2 t kosher salt

1/4 t celery salt

1 T yellow mustard

1 T yellow mustard seeds

Shred cabbage and grate carrots and radishes. Place in a large bowl and toss with hands. In a small bowl combine remaining ingredients and whisk with a fork. Drizzle over cabbage mixture and toss with tongs. Refrigerate at least one hour (overnight is ok too, I really liked it the next day) and toss before serving.

We served this zingy salad with this sweet flank steak.


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Filed under Edible Plants, From the Garden, Gluten Free, Grain Free, Salad, Vegan, Vegetables, Vegetarian

Just Cabbage Coleslaw.

Coleslaw is a great side and for me it is often inspired by pork dishes, so this weekend when we decided to smoke up some baby back ribs, the obvious side was coleslaw. Coleslaw just screams summer, picnics, barbecues, and the Fourth of July! Ever taken a coleslaw to a pot-luck or other outdoor event? If you have, or have even just seen one sitting there, you know what can happen after it sits in the sun for a bit. The mayonnaise takes over the dish and makes it quite unappetizing.

This very transformation could be why I do not like mayonnaise based coleslaw very much. So long ago I developed a sour cream dressing for my slaw. I have many variations of this recipe, but today’s version is the base. I will make recommendations at the end of other tasty bits you can incorporate if you so dare!

If you are making this for a crowd I recommend doubling the recipe. Just make sure you add the dressing slowly as you might not need a straight doubling of that part. You do not want the slaw to get soggy!


2 C shredded green cabbage

2 C shredded red cabbage

1 T sour cream

1 t milk

1 t vinegar

1/4 t pepper

1/4 t ground celery seed

1/4 t paprika

1/8 t kosher salt

Slice the cabbage as thinly as you can and set aside in a large bowl.

In a small mixing bowl combine the sour cream, milk, and vinegar, stirring well to ensure all of the ingredients are thoroughly mixed. Add celery salt, paprika, pepper, and kosher salt and combine well. Taste the dressing to ensure your combination is good. If it needs a little pepper or more salt add it sparingly. Add the dressing to the cabbage and mix until all of the cabbage is covered. You will think there is not enough dressing, just keep mixing. Cover and refrigerate. Stir well before serving. You will be surprised how much moisture will have been released and is now sitting in the bottom of the dish.

Other items you might add: shredded carrots, blue cheese crumbles (strongly recommended), sliced onion, scallions, chopped parsley or cilantro.


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Filed under Appetizer, Gluten Free, Grain Free, Salad, Side Dish, Vegetarian