Ankersrum USA

Summertime Slaw

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.

Shallots can quickly go from caramelized to burnt. Stir frequently and watch over.

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.

If you are having trouble with ingredients getting stuck in the attachment, just reduce the speed a bit and stick your fingers in to guide the ingredients out. Since the sharp parts are on the outside of the drum, no risk of getting cut.

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.

Summertime Slaw

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.

Roasted Brussels Sprouts with Toasted Sesame Vinaigrette

If you subscribe to the blog, then you know that we are bringing you several healthy recipes in January to start the New Year off on a nutritious foot.  The slicer/shredder attachment is my most used attachment when it comes to vegetable prep.  I put it to good use with Brussels sprouts and got through 2 pounds of vegetables in no time.  After being roasted off they get tossed with a nutty, tangy, garlicky vinaigrette which make them hard to resist.  Because vegetables should taste good if you are wanting to eat more of them.

Continue reading Roasted Brussels Sprouts with Toasted Sesame Vinaigrette

Sweet Potato Cakes with Lime Chive Sour Cream


Need a new vegetable/side item idea?  I didn’t like sweet potatoes at all until I was almost in my twenties and discovered you can do so much more with them than mash with copious amounts of butter and sugar and top with marshmallows.  Now I view them as the perfect pairing for spicy, creamy, or acidic flavors.  And since they have a healthy dose of starchiness my kid will almost always gobble them up as well.  One of my favorite spice combos for sweet potatoes is cumin and smoked paprika.  The slightly spicy smokiness of the paprika balances out the sweetness so well and the cumin brings it all together.  Pair with a little sour cream jazzed up with lime and chives and you’ll have the most unboring vegetable dish for dinner.  Or breakfast, or brunch, or….

Continue reading Sweet Potato Cakes with Lime Chive Sour Cream