You can make this coleslaw in advance, or right before serving. I love my coleslaw crunchy so I add the dressing at the last minute, but it can last in the fridge, dressed, for up to four days, and still taste divine.


  • ½ cup rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • ¼ cup extra virgin olive oil
  • ¾ teaspoon salt, pink Himalayan
  • 4 red bell peppers, thinly sliced
  • 2 kohlrabi, cut into thin strips
  • 2 purple beets, cut into thin strips
  • 2 purple onions, cut into thin strips
  • 1 box sprouts
  • 1/2 cup fresh mint, chopped


In a large bowl, whisk together the vinegar, honey, mustard, oil and salt. Add the rest of the ingredients and mix well. Serve cold.

Notes and Tips:

Feel free to add Bulgarian cheese to it for some color and flavor!