Vivian Howard’s Autumn Slaw
The flavors of fall shine in this healthy autumn slaw recipe by chef Vivian Howard.
Ingredients
- Zest of 2 oranges removed with a microplane
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon sugar
- 1 teaspoon salt, divided
- 2 tablespoons cider vinegar
- 2 medium beets, peeled
- 4 small crisp apples, cut from their core
- 1 medium sweet potato, peeled
- 4 scallions, thinly sliced
- 1⁄4 cup pickled ginger, drained of its brine
- As much mint as you can muster to pick but no less than 1⁄2 cup
Instructions
- To make the dressing, whisk together the orange rind, mayo, sour cream, sugar, 1⁄2 teaspoon salt and vinegar.
- I don’t bring out kitchen gadgets unless they save a lot of time because I hate washing dishes, so the fact I call for the shredding blade of your food processor should really tell you something about the time it saves. If you don’t have a food processor, strap on your knife or employ a mandoline to cut the vegetables into thin strips. Because of the red-bleed potential beets promise, start with the apple and follow up with the sweet potato. Combine them in a large bowl, and then go about shredding or chopping the beets. Once the beets have been cut, put them in a bowl and rinse then drain them 4 or 5 times. This might sound like a lot of work, but it will wash away a lot of the red dye that will otherwise make your slaw one unappetizing color.
- Once you’ve rinsed your beets, combine the shredded vegetables with the scallion, pickled ginger and remaining salt. Pour the dressing over top and let everything mingle together in the fridge for at least 30 minutes.
- Just before serving, stir in most of the mint. Save a little for the top as garnish.
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