Low Carb Bright Roots Slaw Recipe
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.
Ingredients
1 pound cabbage (about half a medium head or enough to make roughly 4 cups shredded)
1 beet
1 carrot
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)
Instructions
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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.
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Toss the vegetables with the salt and let them sit while you make the dressing.
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Whisk together the mayonnaise, vinegar, celery seeds, and black pepper.
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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.)
About Catherine
Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. She also helped develop Sprout, a WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), as well as Seasoned, their senior version. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health, happiness, and real food at its core. That’s the same vibe Catherine brings to the diaTribe column.
[Photo Credit: Catherine Newman]
