There are a myriad of slaw recipes on the Internet but I still like to change things up with this variation on a Moosewood classic. The sweet tart feel of this version makes some of the more robust root vegetables approachable. And instead of cabbage to kick in the sulforaphane, we use arugula. Or you can throw in finely slivered kale or bok choy leaves right at the end. Easy!
- Juice and zest of one lemon
- 2 cups peeled and grated tart apple (about 3 apples0
- 2 1/2 cups grated root vegetable - such as celeriac, rutabaga, turnip or golden beet
- Juice and zest of 1/2 large orange
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Pinch cayenne (optional)
- 1/3 cup slivered fresh basil or 2 tablespoons slivered mint
- Generous handful of fresh arugula or finely chopped kale or bok choy leaves
- 1/2 cup raisins or golden raisins
- As soon as you have grated the apple and root vegetables, toss with the lemon zest and juice to prevent browning.
- Stir in orange juice, olive oil, salt and cayenne. Coat ingredients well to distribute flavors.
- Just before serving, gently fold in herbs, greens and raisins.
- Do a quick taste test. If the salad is too tart for your taste, add a drizzle of honey or maple syrup to punch in some sweetness.