Seeded Winter Slaw
- 1 ½ cup shredded raw cabbage (leaves sliced thin)
- 1 cup finely julienned raw celery root*
- ½ cup finely julienned raw beetroot*
- 1 small apple (keep the peel), cored and julienned*
- 2 TBS sunflower seeds
- 2 tsp poppy seeds (more if you'd like)
- Pinch of flaky sea salt
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 TBS apple cider vinegar
- 7-8 TBS extra-virgin olive oil (or sunflower oil)
- Hefty pinch of sea salt
- A couple cranks of ground black pepper
- Mix up the vinaigrette in a small bowl: whisk together mustard, honey, and vinegar. Whisk in oil very gradually so that it does not separate. Taste it as you go, until you achieve just the right tartness. Add salt and pepper to taste.
- In a medium bowl, toss all vegetables and apples, adding the dressing gradually and tasting occasionally, until you've gotten the right amount—you don't want it too heavy or greasy, and you will most likely have some dressing left over.
- Toss with a couple big pinches of flaky sea salt and the seeds, saving a few extra to put on top of the salad when serving. If you're adding sprouts or microgreens, wait until the very end so they're still spritely when served.
To quick-pickle shallots, simply remove the outer layer of skin from the shallot and discard. Slice the shallot very, very thin crosswise. In a small bowl, mix a bit of vinegar (2-3 TBS) with a pinch of sugar and a pinch of salt until dissolved. Toss the shallots in this mixture and allow them to stand at room temperature for an hour or two (stir occasionally if they're not covered).
|Variation with pickled shallots and sunflower sprouts|