This recipe served two purposes for me this week – it used up a lot of CSA vegetables that needed using up, and it also justified my purchase of How to Cook Everything Vegetarian to Aaron, who gets annoyed because I, “keep buying cookbooks, but don’t ever use them.” That’s pretty much a direct quote. I’ve been on a printed-recipe ban for a while now. He gets annoyed too about all the recipes lying around, all the extra paper that I use, when I have “those perfectly good cookbooks sitting right there.” I think he should just be appreciative that I feel creative about cooking for him, am I right?
Anyway, rant aside, we loved this salad. It was the perfect accompaniment to the pot stickers, and we ate almost the whole salad in one sitting. It sounds kind of weird, but it’s delicious. I promise.
Raw Beet & Carrot Slaw
Adapted from How to Cook Everything Vegetarian by Mark Bittman
· ½ pound beets, peeled and shredded
· ½ pound carrots, shredded
· ¼ of a medium red onion, shredded
· Salt and freshly ground black pepper
· 2 teaspoons Dijon mustard, or to taste
· 1 tablespoon minced ginger
· 1 tablespoon extra virgin olive oil
· 2 tablespoons lime juice
· Minced cilantro
· Combine beets, carrots, and red onion in a large bowl. In a small bowl whisk together the remaining ingredients except the cilantro cilantro. Toss with the vegetables, sprinkle the cilantro over top, and serve.