Bright Roots Slaw
By Catherine Newman
Makes: 6 servings
Total carbohydrates: 6 grams per serving
Hands-on time: 30 minutes
Total time: 30 minutes
Once you’re out of leafy greens, you need to get a little more flexible about what counts as salad. This slaw is a good example of that flexibility: it’s fresh and crunchy and packed with nutrition, even though there’s not a traditional salad green in sight. (Also, it is inanely pink.) The dressing is very light, but if mayonnaise is not your thing, feel free to swap in a basic vinaigrette.
1 pound cabbage (about half a medium head or enough to make roughly 4 cups shredded)
1 teaspoon kosher salt
¼ cup mayonnaise
¼ cup white vinegar
½ teaspoon celery seeds (or another seasoning of your choice, such as grated lime zest, or feel free to skip this)
Lots of freshly ground black pepper
2 tablespoons chopped parsley or celery leaves (if you have any)
Grate the cabbage, either in the food processor or with a mandoline or box grater, or finely sliver it with a large knife. Peel the beet and carrot and grate them too.
Toss the vegetables with the salt and let them sit while you make the dressing.
Whisk together the mayonnaise, vinegar, celery seeds, and black pepper.
Stir the dressing and the parsley into the vegetables. Taste for salt and serve right away, or chill for an hour or two or up to 2 days. (If the vegetables give up a lot of liquid while they’re sitting, simply drain it off a bit and re-season with salt and vinegar.)