Rainbow Slaw with Pickled Onions
Serves: 6-8
  • ½ tsp lemon zest, finely grated
  • 2 Tbsp lemon juice
  • 1 small shallot
  • 1 clove garlic
  • ½ tsp Dijon mustard
  • Salt and freshly ground pepper, to taste
  • 3 Tbsp extra-virgin olive oil
Pickled Red Onions
  • ½ cup balsamic vinegar
  • ¼ cup water
  • 2 tsp sugar
  • ½ tsp kosher salt
  • Fresh ground pepper, to taste
  • ½ red onion, sliced into thin half moons
  • 6 cups of vegetables, julienned or sliced (rainbow carrots, radishes, daikon radish, cucumber and/or zucchini)
  • 2 Tbsp fresh herbs, for garnish
  1. Rough cop shallots and garlic. Place all ingredients in a blender except the olive oil and blend. Slowly add oil to the blender and blend at high speed. Set aside
Pickled Red Onions
  1. Combine vinegar, water, sugar, salt and pepper in sauce pan. Bring to a boil, stirring occasionally. Reduce the heat and add onions; stir occasionally for about 2 minutes. Remove from heat and let cool. Drain before adding to salad.
  1. Toss vegetables with dressing. Chill for one hour. Place slaw on a platter, garnish with herbs and pickled onions.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/rainbow-slaw-with-pickled-onions/