No-Added-Salt Coleslaw
======================

A light, tangy coleslaw with a sophisticated vinaigrette-style dressing using sherry vinegar.

Ingredients
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**Vegetables**

- 600g green cabbage (1 small head), finely shredded
- 300g purple cabbage (1/2 small head), finely shredded
- 200g carrots (2 medium), grated
- 100g red onion (1 small), very thinly sliced
- Optional: 100g kohlrabi, julienned

**Vinaigrette Dressing**

- 60ml (4 tablespoons) olive oil
- 45ml (3 tablespoons) sherry vinegar
- 15ml (1 tablespoon) lemon juice
- 15g (1 tablespoon) nutritional yeast
- 5-6g (1-1.5 teaspoons) ground mustard powder
- 5g (1 teaspoon) celery seeds
- 1/4 teaspoon garlic powder (optional)
- Fresh ground black pepper to taste
- Optional: 1 tablespoon finely minced shallot

Method
------

**Vegetable Preparation**

1. **Prepare Onion** (Do First)

   - Slice very thinly
   - Soak in cold water 10-15 minutes
   - Drain and pat dry

2. **Prepare Cabbage**

   - Remove outer leaves and core
   - Cut into quarters
   - Shred finely

3. **Salt-Free Moisture Removal**

   - Place colander with cabbage over a bowl
   - Let stand 30 minutes, tossing occasionally
   - Press gently with clean kitchen towel

4. **Prepare Other Vegetables**

   - Grate carrots using large holes of box grater
   - If using kohlrabi, cut into very thin matchsticks

**Dressing**

1. Combine olive oil, sherry vinegar, and lemon juice in jar
2. Add dry ingredients
3. Shake vigorously
4. Let stand 5 minutes for mustard powder to hydrate
5. Shake again before using

**Assembly**

1. Combine all vegetables in extra-large bowl
2. Pour dressing over vegetables
3. Toss thoroughly
4. Let rest 15 minutes
5. Toss again before serving

Notes
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- Keeps in airtight container for up to 3 days
- Best if eaten within 24 hours
- For best results, prepare at least 2 hours before serving
- Safe for those with nightshade sensitivities