Wednesday, July 6, 2011

Red, White, and Blue Slaw

Happy 4th of July everyone!  Hope yours was filled with some important f words including: fireworks, friends, family and FOOD.

I invented a little slaw for the day and I wanted to share this simple recipe:

1 small Napa or green cabbage--or a mix of the two (about 3-4 cups), shredded
ALA, Chioggia beets,  2011
2 small Chioggia beets, shredded 
1/4 cup high-quality blue cheese (I used Valdeon Spanish Blue), crumbled
1-2 garlic scapes (or green onions) chopped

Dressing:   (I am guessing on quantities here, so I recommend you mix and match to your desired taste in a little bowl and keep testing till it's just right)

Vinegar (white wine)-2-3 teaspoons
Extra Virgin Olive Oil-2-3  tablespoons
Maple syrup-1 tablespoon
Salt and pepper

Rinse produce.  Chop Napa or green cabbage into bite-sized shredded pieces or use a grater  or grate setting on food processor.  Chop scapes or green onions with knife.  Wash and peel beets and then carefully grate with a stand-up grater.  Crumble blue cheese with your fingers.  Whisk your dressing ingredients with a fork in a separate small bowl.  Combine everything in a large bowl except for the beets!  Toss well and serve at room temperature.  Right before serving, add beets to mixture, otherwise they will turn the slaw slightly pink.  


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