Something crunchy…something creamy…something tangy… This coleslaw has it all! And as an added bonus this dressing takes marvelously to many kinds of crispy veggies. A secret ur mom has used to her advantage more than once…
Like today when she found herself with an abundance of spring favorites from the farm – mild kohlrabi, sweet carrots and zippy radishes. Sufficiently drenched in a fabulous spicy buttermilk concoction, these veggies shine together in a way they could never hope for on their own! The whole dish comes together fresh and fabulous, (and not missing the cabbage at all)!
(Not that we don’t cover cabbage in this same slurpy dressing, because we definitely do!)
3 tender kohlrabi bulbs
2 large slender carrots
3 large red radishes
½ cup low fat mayonnaise
½ cup buttermilk
2 tablespoons whole grain mustard
3 tablespoons brown sugar
3 tablespoons pineapple juice
Freshly ground black pepper
¼ teaspoon cayenne pepper
First, the somewhat hard part…grating the veggies. Start with the kohlrabi. If it is fresh from the garden and tender, you do not need to peel it before you grate. But if need be, do a quick peel with a paring knife.
Next grate the carrots. Again, if young and tender from the garden you don’t need to peel, but you do need to give them a good scrub!
Finally the risky one. Grate the radishes, being super careful with your fingers.
Admire your grating handiwork, and mix together.
Blend the mayonnaise, buttermilk, mustard, brown sugar, pineapple juice, black pepper and cayenne pepper together thoroughly, using an immersion blender if you have one, or lots of whisking power if you don’t…
Pour over the veggies a little at a time, until you get the amount of dressing you like! Personally, ur mom likes hers pretty slurpy…
Refrigerate covered, or serve immediately. Crunchy, creamy, tangy, wonderful…making weird veggies ur friends…