Healthy Hump Day: Tri-Color Slaw

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I’m a big fan of coleslaws (see this recipe)…not the super creamy type or the florescent green stuff that comes out of a tub sold in bulk from the deli section. Something that is nicely balanced with fresh acidity and has enough crunch to lend some texture.

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This one is even pretty to look at! Toss it right before you serve though as the radicchio goes a bit limp over time with the addition of the dressing.

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Tri-Color Slaw

  • 1 small celeriac, julienned
  • 1/2 head of radicchio, thinly sliced
  • 1 lb French beans
  • 1/4 red onion, thinly sliced
  • 1 green onions, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/3 cup light mayonnaise
  • Juice of half a lemon
  • 1/2 tsp celery seed, optional
  • 1 Tbsp Dijon mustard
  • Salt and pepper to taste

In a large pot of salted boiling water, blanch the beans until tender-crisp. Drain and run under cool water until room temperature or dump into an ice bath.

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Toss all the ingredients together and mix well. Adjust seasoning with salt and pepper.

NOTE: Try switching up the mayo for sour cream or crème fraiche. Craving a bit of sweetness? Some currants or other small dried fruit would be very nice. Switch up the celery seed. Instead, use poppy seeds or mustard seeds!

PS – Thank you Heather for the ‘queen bee’ spatula!!! It’s lovely.

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