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
¼ 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!