1loosely packed cup of shredded Chioggia pink beets
1loosely packed cup of shredded fennel
1/2loosely packed cup of shredded kohlrabi
1loosely packed cup of shredded carrots
1loosely packed cup of shredded kale
1loosely packed cup of shredded red cabbage
1loosely packed cup of shredded green cabbage, Savoy or Napa
1/4cupfresh squeezed orange or tangerine juice
2TbspOrange Blossom Vinegar, or other mild white vinegar like Champagne
1tspcreamy Dijon mustard
pinchred pepper flakes, optional
Make the dressing first. I like to put all the ingredients in a mason jar, screw the lid on tight, and shake shake SHAKE! The shaking will emulsify the dressing, making it creamy. Once emulsified, it shouldn't separate into oil and vinegar. Taste to adjust any of the ingredients to your liking.
Toss the shredded veggies and seeds together in a large bowl and add enough dressing to moisten. You can refrigerate the slaw several hours before serving if you'd like. Season with salt and pepper and add more dressing to taste just before serving.
Make it your own~
You don't have to use such a wide variety of veggies like I did, sometimes less is more, and I love the combo of beet and fennel, for instance.
A classic creamy slaw dressing would work too: whisk together 1/2 cup mayo, 2 Tbsp sour cream, a little grated onion, 1 Tbsp white vinegar, sugar to taste (start with 1 tsp) 1 tsp dry mustard, 1 tsp celery seed, salt and pepper to taste. Thin down with a little milk if necessary. Taste and adjust anything that needs it.
I gave ingredient amounts here but please don't let them box you in...you can add the various veggies in any amounts or combinations you like, this is just a suggestion.