March 6, 2007
Moroccan Slaw
Sara Jones, Tucson CSA
Consider using any combination of mixed grated root vegetables-
preferably beets, carrots and turnips or kohlrabi.
Mix:
1 cup beets, peeled and grated
1 cup carrots, scrubbed and grated
1 orange or grapefruit, peeled and cut crosswise in thin slices
Dress with:
1 pinch ground cumin
1 pinch ground coriander
ΒΌ cup yogurt
cashews, chopped
fresh cilantro, chopped
salt and pepper
You can replace the yogurt with oil and apple cider vinegar.
Refrigerate before serving.
May 22nd, 2007 at 5:51 pm
I tried this at a CSA cooking class taught by Sara herself. I agree with Lorraine and disagree with Joyce — I’m a beet hater, and I like Moroccan Slaw.
May 22nd, 2007 at 10:47 am
I tried to emulate a dairy-free version of this made by Jana Anderson, didn’t realize the full recipe was here and simplified it down to the bare bones.
Shredded a mess of beets and carrots in food processor and added a couple of grapefruit and a tsp. of sugar. Incredibly refreshing, though beet haters still hate it. Sigh….
March 12th, 2007 at 8:54 am
This is fantastic! I made it with the addition of grated kohlrabi, as per Sara’s suggestion. I think grated turnip or daikon radish would also be good. If you think you don’t like beets, try this, it will change your mind!