Photograph by Liza Schoenfein
I’m nominating my friend Judy for the position of Slaw Queen. This evening, at her annual New Year’s open house, one of the delicious dishes on her buffet table was a gingery beet-and-carrot slaw in a lime dressing. It was beautiful to look at and even better to eat — light but incredibly satisfying. It felt like just the thing after so much holiday indulgence.
This weekend I think I’ll try to figure out the recipe.
A year ago, at a potluck at my house, Judy brought a similar-but-different salad, which she reproduced after eating one like it at Cookshop, and which I loved so much I quickly tried to make it myself. I’ve been concocting some version of it ever since, and first wrote about it on my Life, Death & Dinner blog. It’s full of flavor and extremely uplifting, with its gorgeous jewel tones.
To make quick work of it, use the grating blade on your food processor.
For the dressing:
¼ cup orange juice, reduced by half
2 tablespoons sherry vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
¼ teaspoon salt
Freshly grated pepper
¼ cup hazelnut oil
For the salad:
4 large carrots, peeled and grated
4 beets (raw), peeled and grated
1 celery root, peeled and grated
1 head Tuscan kale, finely sliced
Seeds from a pomegranate
½ cup roasted, salted sunflower seeds
½ cup chopped flat-leaf parsley
1) For the dressing, whisk everything but the oil together in a small bowl. Slowly drizzle in the oil, stirring continuously until fully incorporated. Set aside.
2) Combine salad ingredients in a large bowl and toss with half the dressing. Taste for seasoning, adding more salt, pepper and dressing as needed.
Liza Schoenfein is the food editor of the Forward. Contact her at email@example.com.