The first rule of CSA club is "When life hands you weird root veggies, make slaw." Slaws are an excellent way to take a bulk of odds and ends and turn them into quick lunches or impressive side dishes. Slaws also make great burger toppings... it's almost like eating a salad ON your burger, right?
Slaws are also WAY simple to prepare. I cheat and shred all my veggies in my food processor. You can use the large holes of a box grater, as well. The dressing is a quick combination of random condiments I keep around the house, but you could also make a more traditional mayo-based slaw sauce by substituting mayonnaise or even greek yogurt for the tahini.
Carrot/Radish Slaw with Tahini Dressing
1 bunch carrots
3 or 4 elephant radishes
1 bunch kale, large stems removed
3 or 4 pickled sweet & hot peppers (optional)
For the Dressing
2 TBS tahini
2 TBS maple syrup or honey
2-3 TBS lemon juice (from roughly one lemon)
1/2 TBS dijon mustard
1/4 cup apple cider vinegar
1/4 cup olive oil
salt and pepper to taste
- If using a food processor, shred the carrots and radishes using the large hole grating attachment. Put shredded veggies aside in a large mixing bowl. Switch to the blade attachment, add de-stemmed kale, and pulse to chop. Add chopped kale to shredded veggies.
- If shredding by hand, use the large hole side of your box grater to shred the carrots and radishes, then chop the kale by hand until minced.
- Mince the sweet & hot peppers if using. Add to shredded veggies.
- Make the dressing: In a medium-sized mixing bowl, whisk together tahini, maple syrup, lemon juice, mustard, and vinegar until combined. Slowly add olive oil in a thin drizzle while whisking constantly until combined.
- Add dressing to veggies and mix to combine. Salt and pepper to taste. Add more maple syrup if needed.