Moroccan Slaw

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.

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.

3 Responses to “Moroccan Slaw”

  1. Paul Durham Says:

    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.

  2. Joyce Kelly Says:

    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….

  3. Lorraine Says:

    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!

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