“Slaw” is a pretty loose term. Finely chop some veggies up, add vinegar, and you have one. I had some beautiful beets and remembering a raw beet, carrot and apple slaw I once sampled at the Prospect Park farmer’s market, I set to work. Of course, because I had a fridge full of greens, I had to add some of those two. The above slaw consists of
two beets, grated
two carrots, grated
beet greens, finely diced
4 kale leaves, thinly sliced
1 mackintosh apple, diced
I dressed the salad with a quick vinaigrette of
1 clove garlic
1 inch piece of fresh ginger
1/4 cup raspberry vinegar
1 Tbs. olive oil
I could have diced the apple more finely, but it was 8pm, and I was hungry. Perfectly crunchy, sweet and tangy, it was delicious. I anticipate many more slaws in my summer future.
