Colorful and crunchy, this “slaw” type salad is easy to vary. Try adding Tokyo and/or golden turnips, kohlrabi, or even cabbage. The dressing is simple and easily varied as well. You can use a mandolin for creating thin matchsticks or just use a large-holed grater. Do purple carrots last and add them in at the end so they don’t turn everything else the same color, although that would create a nice pale reddish salad. Serve as a side or plop into a smoky pulled pork sandwich. You can also use the same recipe, but switch to a vinegary/no mayo dressing (use the same dressing only switch to all oil and no mayo) and use as a side for banh mi (classic Vietnamese sandwiches) or with noodles.
INGREDIENTS:
1 bunch rainbow carrots, scrubbed, topped, cut into 2-inch matchsticks or shredded on the large hole of a box grater if you do not have a mandolin or the appropriate food processor disc
½ small brown or white yellow, cut radially 1/8th inch wide
¼ cup heaping toasted sunflower seeds
1 cup White Balsamic Slaw Dressing (see recipe)
Salt as needed
METHOD:
If you are using carrots that are not grated, place the carrots into a large non-reactive bowl, giving the red carrots their own bowl. Sprinkle lightly with salt and allow to sit until the carrots are getting a little tender and are starting to “sweat” a little. Rinse well, getting all the salt off, tasting to ensure this. Toss carrots into a little ice water for a few minutes to crisp up.* Dry carrots thoroughly.
Mix the onions into the non-red carrots, then add a ½-cup of the dressing and mix well, coating evenly. Add a couple tablespoons of dressing to the red carrots and toss to coat thoroughly. Combine with the rest of the carrots and onions, then taste to see if you need more dressing. Dress to taste, but try to not use so much that the colors and individual flavors of the carrots are masked.
Toss in the sunflower seeds and mix in.
Chill until cold. The slaw is then ready to use.
Chef’s Notes: *This may seem crazy, but it gives the carrots a less raw root-y flavor and it brightens up the carrot flavor. A straight raw carrot might feel rubbery or woody, where this lends a nice fresh snap to the carrots. If you grate the carrots, skip this step. The process of grating tears open more cells so the carrots are more flexible and moist.
This slaw lends itself to all sorts of variations. Try it with cilantro and coriander seed, and a little lime in the dressing, or with red wine vinegar with a little lavender and fennel seed. Slice in radishes after giving them an ice-water bath, or add finely sliced nappa cabbage or green or Savoy cabbage. If doing the dressing without mayo, add basil or cilantro, or some lemongrass or kaffir lime leaf.
Serves: 4
Source: Chef Andrew E Cohen
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