One of the things that gets left in the dust of the party of life is the small effort of sharing some of what I put on the table each day. Not that what is on our table every day is worthy of being shared but there are a lot more recipes I have been excited about than I share. If I could sit down right away and tell you how fun it was to try this or that, to share how well it was received and how delicious it was, how I made it easier, or even the laughable less-ables there would be a lot more posts. But I am usually running off to keep up with myself and some of the recipes that are really well worth sharing are neglected. This is one of those.
I saw this recipe in Everyday Food magazine and added it to the list of things that look good to me. That was last fall. I finally made it a few weeks ago for David's birthday dinner and after the first mouthful I really wished I had tried it earlier because we could have been eating it months ago! I love a good slaw and this is one of the best I have tried. Full of wonderful flavours and textures but most importantly, good healthiness. The cherry on the top is that it is really beautiful. The original recipe is Jamie Oliver's so you know it's going to be good :)
Everyday Food recommends using a food processor and grating all the ingredients into the bowl in a prescribed order. My food processor while not small, is not large enough for that technique so I modified it. I used pecans instead of walnuts because of walnut allergies. Other than that, I followed Jamie's lead. Why mess with excellence?!
(from Everyday Food and Jamie Oliver's Great Britain by Jamie Oliver)
2 raw medium sized beets, trimmed and scrubbed
1/4 red cabbage
2 large carrots
1/4 green cabbage
2 firm pears
1 cup pecans, roughly broken
2 large handfuls fresh curly parsley, chopped
1 Tbsp mayonnaise
2 tsp grainy mustard
3 Tbsp cider vinegar
6 Tbsp extra-virgin olive oil
sea salt and freshly ground pepper to taste
sriracha hot sauce
Whisk the dressing ingredients together in a small bowl and set aside.
Shred or coarsely grate the cabbages and carrots into a large bowl. Grate the pears and add to the bowl. (To grate the pears I used a finer attachment.) Add about 1/2 of the chopped parsley to the bowl. Grate the beets into a separate bowl to keep them from staining everything.
Pour the dressing over the cabbage, carrots, and pears. Toss lightly to combine roughly. Add about 1/3 of the shredded beets and toss very lightly to keep the colours bright and separate. Arrange the mixed vegetables on a platter. Top with the remaining beets, followed by the rest of the parsley and finishing with the broken pecans.
Take a minute to enjoy the beautiful perfection of healthy, delicious food - then dig in!