Thanks to my local farmers at Oatka Creek Farms, I had a bunch of beets and a couple of heads of cabbage in my fridge. I decided the best way to use them would be to make an Asian Beet Slaw.
I have had Asian Slaw before. It was made out of cabbage and carrots, like a usual slaw, but had an Asian-inspired dressing instead of the typical mayo-based coleslaw. Looking at the produce in my fridge, I thought "Why not add beets to the mix?" I'm so glad I did because it was so tasty!!
Watch Me Make It
The Recipe
I don't actually measure things most of the time, so this is my best guess at the quantities I used. The great thing about a dish like this is that you don't have to measure anything and it will still come out great!
INGREDIENTS
4 medium-sized beets, washed, peeled, sliced in half
1/4 of a medium-sized cabbage head
2 carrots
Freshly grated ginger (about 1 inch worth)
1 TBSP soy sauce
1 tsp sesame oil
1 1/2 TBSP rice vinegar
1/2 TBSP olive oil
1 TBSP chopped parsley
1/2 TBSP sesame seeds
Using a food processor or a box grater, shred the beets, cabbage, and carrots. Place in a large bowl.
In a small bowl, blend the dressing (ginger, soy sauce, sesame oil, rice vinegar, olive oil). Pour over the shredded veggies and toss to coat.
Finish with parsley and sesame seeds.
You can eat it right away, but it's actually better if you let it sit on the counter or in the fridge for an hour or two. This allows the dressing to soak in and soften the veggies.
Additions
If you have other veggies on hand, throw them in. Red onion or scallion would have been a great addition. Don't have beets? Use kohlrabi or broccoli in its place. You lose out on the pretty red color, but instead, it would be a vibrant green. Amp up the herb factor by adding a lot more parsley. Or skip the parsley and add in cilantro and chives!
If you don't have rice vinegar, white wine vinegar would work well too. Use what you have.
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