July is right around the corner, also known as the month of sweating and sweltering. While we all still have to eat during these hot summer months, turning on the oven and heating up the house is often the last thing one wants to do. Bring on all the no-cook veggie and side dishes to round out that meat for the grill! This slaw is also perfect for hot weather because the dressing is a mouthwatering vinaigrette with caramelized shallots, garlic, ginger and toasted sesame oil. No mayo or dairy to worry about sitting out for hours during a summer picnic or potluck.
Now a slaw is basically a bunch of shredded/sliced raw veggies. Kinda boring on its own, but with the right dressing, a flavorful vegetable side that also goes quite nicely in a sandwich or on a taco. It also tastes better when made ahead, which is always a plus in my book.
This dressing requires a little bit of work, but is worth the effort. Shallots are thinly sliced, caramelized, then some fresh garlic and ginger get added to the mix. Then it’s all deglazed with some apple cider vinegar to release all those crispy brown bits of goodness from the pan. A little olive oil, toasted sesame oil, more apple cider vinegar, and salt and pepper finish it off.
Next its all about the vegetable cutter attachment. Cabbage, carrots and radishes. Then a little knife work for some green onions and fresh cilantro. Toss with dressing, and done.
As mentioned before, this slaw, like many slaws, is best when it sits for awhile. This allows the vegetables to soak up the dressing. If desired, some toasted sesame seeds and additional fresh cilantro can be added right before serving.
Please let us know if you have any questions or comments about this recipe, or any of the blog recipes. For instructions on how to operate the vegetable cutter attachment, check out this video. Hope your summer is full of cooling things to eat and drink.
Prep Time: 25 minutes
Cook Time: 10 minutes
One large shallot
2 large cloves fresh garlic, minced
1 x 1 inch piece fresh ginger, peeled and finely chopped
2 oz. (4 Tbsp.) olive oil, divided
2 oz. (4 Tbsp.) apple cider vinegar, divided
1 1/2 oz. (3 Tbsp.) toasted sesame oil
6 g. (1 tsp.) kosher salt
freshly ground pepper to taste
1/2 head medium sized purple cabbage
2 large carrots
3 large radishes
2 stalks green onions
small handful fresh cilantro
Optional topping: toasted sesame seeds, additional fresh cilantro
Set up the Ankarsrum mixer base with the vegetable cutter attachment and the slicing drum. Cut the ends off the shallot and remove papery outer layers. Place a small bowl underneath the attachment to catch the shallots. Run through the attachment on high speed (6 o’clock), using the plunger to help push it through.
In a small saucepan over medium low heat, add the shallots and 1 oz. (2 Tbsp.) of the olive oil. Cook, stirring frequently, until shallots begin to turn golden brown, approximately 7-8 minutes. Add the garlic and ginger and cook an additional 2 minutes, stirring constantly. Deglaze with 1/2 oz. (1 Tbsp.) of the apple cider vinegar and cook, stirring the bottom of the pan until all browned bits are loosened and mixed in.
Scrape all of the mixture into a medium bowl and add remaining olive oil, apple cider vinegar, toasted sesame oil and salt and pepper. Whisk vigorously to combine ingredients. Set aside until ready to use.
Remove the tough outer leaves of the cabbage and the core. Cut into chunks small enough to fit into the vegetable cutter attachment. Place a large bowl underneath the attachment to catch vegetables. Run through the slicing drum on high speed (6 o’clock), using the plunger to help push through.
Peel the carrots and remove ends. Remove the end parts of the radishes. Replace the slicing drum with the larger sized grating drum. Run the carrots and radishes through, on high speed, using the plunger to help push through.
Thinly slice the green tops of the green onions. Finely chop the cilantro. Add green onions and cilantro to other vegetables. Pour dressing on top and thoroughly mix. Cover and refrigerate for at least one hour. Can be made up to 8 hours in advance. Will keep 3-4 days in the refrigerator.
Yield: 6-8 servings.