So 2009 was the summer of slaw - who knew? Give me a bunch of CSA veggies and a shredder disc and I could have lunch ready in a near instant. While I did get a little fancy with dressings from time to time, this simple slaw was the most frequent guest in our pic-a-nic basket - versatile and delicious as an alternative to green salad or as a topping on sardine sandwiches.
CSA Slaw
Approximately 2 lbs of tender root vegetables (ex. beets, carrots and salad turnips)
3-4 scallions, sliced thin
1 lime, juiced
1 tsp. toasted sesame oil
salt
Grate the root vegetables using the shredder disc on a food processor (or by hand if you are really committed to the whole journey of the thing). Toss grated veggies with the scallions, lime juice and sesame oil. Salt to tasted.
And that's it. Not so much a recipe as a method, but a darn tasty method at that. If you are intending to keep this for a while, or if you are real particular, you might consider salting the veggies and then letting them drain in a colander before mixing with the citrus and oil in order to avoid a bunch of extra liquid in the bottom of your serving bowl. We did just fine without the extra step.
CSA Slaw
Approximately 2 lbs of tender root vegetables (ex. beets, carrots and salad turnips)
3-4 scallions, sliced thin
1 lime, juiced
1 tsp. toasted sesame oil
salt
Grate the root vegetables using the shredder disc on a food processor (or by hand if you are really committed to the whole journey of the thing). Toss grated veggies with the scallions, lime juice and sesame oil. Salt to tasted.
And that's it. Not so much a recipe as a method, but a darn tasty method at that. If you are intending to keep this for a while, or if you are real particular, you might consider salting the veggies and then letting them drain in a colander before mixing with the citrus and oil in order to avoid a bunch of extra liquid in the bottom of your serving bowl. We did just fine without the extra step.
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