I’ve got quite the unique recipe for you today. I’m thinking this would be the talk of the town if you served it during Thanksgiving or Christmas dinner. Perhaps even during an outside picnic in the summer months. It really is a versatile side dish that has a lot of uses.
Laura recently discovered this recipe while browsing through a few foodie sites. She stopped at this one because of its looks. Also, we usually have the necessary ingredients on hand and, well, since it’s maple syrup season up here in Maine, we just couldn’t resist.
The three primary ingredients in this side dish are beets, carrots and red cabbage. The secondary ingredients make up the vinaigrette. They include olive oil, maple syrups and a few others. I’ll share all that below, but for now, just know that this is a robust slaw that packs a healthy punch. It tastes nice and sweet and has a pleasing texture. There’s no sense in making a regular slaw when you can prepare something exciting like this.
3-4 Medium to Large Beets, Trimmed and Peeled
2-4 Medium to Large Carrots, Trimmed and Peeled
1/2 Head Red Cabbage, Cut into Quarters
1 Tablespoon Lemon Juice
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Maple Syrup
1 Teaspoon Dried Dill
Ground Black Pepper
I’d like to thank VegKitchen for this recipe. We found this among some other truly wonderful vegetarian recipes that we may take advantage of in the future.
Prep the Vegetables
After the beets, carrots and red cabbage are trimmed, peeled and cut into the proper sized pieces, shred them in the food processor using the shredder attachment.
After the vegetables are shredded, place everything in a large bowl. You’ll likely need to do the shredding in batches.
Make the Vinaigrette
In a medium sized bowl, add the lemon juice, olive oil, maple syrup, dried dill, a pinch of salt and a pinch of pepper. Whisk these ingredients together well.
Combine Ingredients & Serve
Pour the vinaigrette over the shredded vegetables in the large bowl and toss until everything is coated well. Then, let the slaw sit for around 15 minutes to give the flavors a chance to meld into one another. Finally, place portions of the slaw on plates or in bowls any way you wish. Laura and I added some of it to our regular salads, but it would be fine in its own bowl like the photos in this post. It’s up to you.
The Final Slaw
I’ll have to come back to this recipe in the future. I enjoyed it’s sweet tang and all the vitamins and minerals the beets and carrots offer. I also loved using my homemade Maine pure maple syrup. Enjoy!