Coleslaw is ubiquitous for the summer cookout. I frankly don’t like coleslaw. Too often it is gloppy with too much mayo (and I love mayonnaise) and farty from old cabbage. This one is light and bright and smoky with the grilled onions. The raw crispness of kohlrabi is the perfect foil to the deep flavor of grilled onions.

This recipe will make more grilled onion vinaigrette than you may want for the slaw. Reserve it for other salads later in the week. It will keep in your fridge for a good long time.

• 1 bunch spring onions
• 1 small red cabbage
• 2 medium kohlrabi
• ¼ C red wine vinegar
• 1 T Dijon mustard
• ½ C olive oil
• ¼ C Sunflower Seeds, toasted
• 1 bu parsley, leaves picked and roughly chopped

1. Rinse the spring onions, greens and all, and then let dry
2. Cut the onion bulbs in half, leaving the root in tact to hold the whole thing together
3. Toss with a splash of olive oil, salt and pepper and grill over medium heat so that the greens slightly char and the bulbs start to tenderize
4. Remove from the grill to a bowl, cover with plastic wrap and let steam until cool enough to handle
5. Cut the cabbage into ¼’s and remove the core
6. Slice the cabbage into very thin ribbons
7. Cut the top and bottom from the kohlrabi and then peel either with a knife or a vegetable peeler.
8. Cut the kohlrabi into matchsticks
9. When onions are cool, roughly chop the bulbs and greens reserving any liquid in the bowl
10. In a jam jar with a tight fitting lid, combine the vinegar, mustard, olive oil, a good pinch of salt and pepper. Replace the lid, shake until homogenous
11. Pour the vinaigrette over the spring onions and let rest for 10 minutes or so.
12. Toss the 1 cup of dressing, onions, kohlrabi and cabbage. Taste and adjust seasoning
13. When serving toss with sunflower seeds and parsley