Happy 2016, Recipe Fans!
I apologize for my tardiness in posting this recipe: This was my offering for our Quaker Christmas potluck nearly a month ago, and I think I led some folks to believe that I’d put up the recipe a fair sight sooner than this…
So what we’ve got here is a recipe for a raw beet slaw. I’ve made this a few times now, and it’s a solid concept. For this particular batch, I included the kale and turnip to round out the Christmasy color palette, but I usually just use the beet and carrot.
Also, I should point out that the amounts below make a large batch — and that’s why I decided to break out the food processor. For a smaller batch, I would just shred the root veggies with a hand grater.
Ingredients
To be shredded:
To decorate the top:
For the dressing:
Directions
1) Set up your food processor with its grating blade (or locate whatever grating tool you plan you use).
2) Round up your veggies. (Here’s my crew before I pulled out the kale, apparently…)
3) Feed your beet, carrot, and kale through the shredder. I didn’t know one could put kale leaves through a food processor grater, but it turns out you can… (I did remove the stems, first.)
4) Transfer your shredded veggies to a big bowl.
5) Now mix up your dressing. I like to do this in a Mason jar, so that I can shake it to mix everything thoroughly.
6) Pour most of the dressing over the slaw, and toss together. You can make a judgement about how thoroughly dressed you’d like your slaw to be. I had about this much dressing left.
7) Slice your turnip into little triangles and arrange them on top of your slaw. Ta da! Serve and enjoy.
