Monday, March 21, 2016

Golden Crunch Slaw :: Chef Mark Cleveland @ Hungry Harvest



Difficulty: Easy
Time:  Cooking time 30 mins,
Servings: about 3 quarts

Golden beets are scrumptious.  They are sweeter and less earthy than their red cousins.  I cook the beets ahead as I like to let them cool slowly in their liquid.  But you can cool them rapidly in cold water, or even peel and grate them raw.

Amount
Measure
Ingredient
Prep Method
1
Bunch
Golden beets
w/ greens


Wash the beets, cut off the greens leaving about an inch of stems.  Remove the stems, reserve the greens for the slaw. Cover the beets with cool water in a small saucepan, add a pinch of salt, put a cover on the pan and set the pan over med high heat.  Set a timer for 15 mins.  Reduce heat to medium for 30 mins.  Turn off heat & cool for several hours or overnight.  Then rub off the skins.   


Save time by peeling and grating the beets raw if desired.

1
Small head
Cabbage

2 or 3
Medium
Apples

1
Bunch
Golden beet greens

1
Large
Grapefruit
Juice + 1 T zest
1 ½
Teaspoons
Sea salt

½
Teaspoon
Black pepper

2 or 3
Tablespoons
Apple cider vinegar
Optional


When ready to make the salad, shred the cabbage, core and slice the apples, slice the beet greens and toss in a large mixing bowl.  Grate in the peeled cooked or raw golden beets.  Stir in the grapefruit juice and zest.   


In a small skillet heat

1 ½
Teaspoon
Caraway

2
Tablespoons
Toasted hazelnut oil
Or evoo

Over medium heat for about 3 mins until the seeds and oil are fragrant.  Pour over the salad and stir well.   


Let the salad macerate for a few mins and serve.  It’s extra crunchy when you first make it.  And a little more tender the next day.  It’s great as a salad, but also makes a great slaw for tacos & burgers.  For those that prefer slightly sweet veggies and fruit for breakfast, this slaw would go well w/ the Hungry Harvest add on granola.


If you’re not a fan of vinegar, add more grapefruit juice or a splash of lime juice.  In addition to being the flavor seed in many rye breads, caraway seeds are loaded w/ micro nutrients, flavonoids and anti-oxidants.  They aid in digestion, are anti fungal and boost the immune system.

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

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