New growth is everywhere, and our bodies are craving the nutrients that come from the fields full of fresh, Northwest produce. Tender spinach, baby lettuce and fresh herbs compliment bright bouquets of radishes, colorful carrots and hardy beets, bringing new life to our plates. Eating a variety of colors can help ensure you get more nutritional variety. For an added boost of health, always look for a rainbow!
Rainbow Slaw with Pickled Onions
Author: Haggen Northwest Fresh
Serves: 6-8
Ingredients
Dressing
- 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
Slaw
- 6 cups of vegetables, julienned or sliced (rainbow carrots, radishes, daikon radish, cucumber and/or zucchini)
- 2 Tbsp fresh herbs, for garnish
Instructions
Dressing
- 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
- 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.
Slaw
- Toss vegetables with dressing. Chill for one hour. Place slaw on a platter, garnish with herbs and pickled onions.
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