If you are looking for a last-minute side to compliment whatever you’re throwing on the grill, jump on the slaw wagon with me. I went on a bender this week, enjoying three different slaws in the same number of days.
On one occasion I went for a slaw with a Mediterranean-ish vibe to compliment turkey burgers with tomato jam, olives and feta. The result is one of our favorites to date: shredded root vegetables with dates, toasted almonds and tahini. Earthy beets and carrots are balanced by the sweet chew of dates and a touch of honey in the vinaigrette. Its flavors are brightened with lemon zest, fresh mint and basil. Red pepper flakes deliver a subtle heat. The most time-consuming part of the recipe is julienning the beets, carrots and purple cabbage but you could certainly take a shortcut by using a box grater or the shredder attachment on your food processor.
Ingredients
- 1 lg carrot, peeled and julienned or shredded
- 1 med red beet, peeled and julienned or shredded
- 1 med golden beet, peeled and julienned or shredded
- 1/2 purple cabbage, thinly sliced
- Several thin slices of red onion (to taste)
- 1/2 cup dates, chopped
- 1/2 cup toasted almonds, chopped
- 1 tbsp minced shallot
- Few shakes red pepper flakes
- Zest and juice of one lemon, plus more to taste
- 3 tbsp tahini
- 1 tsp honey
- ~1/4 cup water, or more to thin
- Large handful mint and/or basil
- 4 oz crumbled goat cheese (optional)
- Maldon salt to taste
- Salt and freshly ground black pepper
- White sugar
Method
In a large colander, combine the carrot, golden beet and cabbage. Sprinkle with a generous five-finger pinch of kosher salt and sugar and gently massage them into the vegetables. In a small colander, do the same with the red beet using a little less salt and sugar. Leave for at least 10 minutes to drain. This ensures that your slaw won’t become soggy. Keeping the red beet separate will ensure its colors don’t bleed into the rest of the vegetables. If you don’t care, feel free to combine them. After 10+ minutes, rinse all of the vegetables under several rounds of cold water. Ring dry using a salad spinner or pat dry using paper towels.
While the vegetables are draining, make the vinaigrette. In a medium bowl, whisk together the minced shallot, red pepper flakes, lemon juice and zest, tahini and honey. Whisk in water, a couple of tablespoons at a time to thin the vinaigrette to a consistency somewhere between mayonnaise and heavy cream. Season with kosher salt and freshly cracked pepper. Taste and adjust with more lemon juice if you’d like.
Combine the dried vegetables, thinly sliced red onion, dates, and almonds. Drizzle or spoon the dressing over the vegetables; you may not need all of it though I did. Toss until very well combined. Add in the fresh herbs and crumbled goat cheese if using and toss again. Taste and season with a little Maldon salt if necessary. Enjoy!
Serves 4-6 people.