Vibrant Winter Slaw with Citrus Vinaigrette
A blast of color and crunch on your winter plate. Indoor Soundgarden! Serves 10
This recipe adjusts to the winter veggies in your pantry. Or your palate. Sometimes simple is best. Beets and fennel, anyone?
- 1 loosely packed cup of shredded red beets
- 1 loosely packed cup of shredded golden beets
- 1 loosely packed cup of shredded Chioggia pink beets
- 1 loosely packed cup of shredded fennel
- 1/2 loosely packed cup of shredded kohlrabi
- 1 loosely packed cup of shredded carrots
- 1 loosely packed cup of shredded kale
- 1 loosely packed cup of shredded red cabbage
- 1 loosely packed cup of shredded green cabbage, Savoy or Napa
- 1/4 tsp mustard seed
- 1/4 tsp fennel seed
- 1/4 tsp caraway seed
- 1/4 tsp celery seed
- 1/4 cup fresh squeezed citrus juice (orange, tangerine, whatever is on hand)
- 1 Tbsp olive oil
- 2 Tbsp Orange Blossom Vinegar, or other mild white vinegar like Champagne
- 1 tsp creamy Dijon mustard
- pinch of salt
- pinch red pepper flakes, optional
- Put all the dressing ingredients in a mason jar, screw the lid on tight, and shake! Once emulsified, taste to adjust 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. Season with salt and pepper and add more dressing to taste just before serving.
- When using red beets, it can be helpful to toss the shreds lightly in olive oil first, then add them at the last minute to the slaw. This helps keep them from turning everything pink.
- A classic creamy slaw dressing works 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 with a little milk if necessary.
Skagit writer and eater Sarah Stoner is ready for a new year filled with the spaciousness of silence and presence that quiet brings. firstname.lastname@example.org