This is long over due. Long, long, long overdue. I have come to feel very strongly about winter slaws. Despite all my root cellar bliss, I thought that the one thing I’d long for is salad in the dead of winter, but honestly, I am still diggin’ the slaws.
This one is carrot from the cellar with a touch of cabbage, and a flax-oil/duck-egg aioli – finished with flax for some texture variation. It was tweaked with a little cider vinegar and seasoned, but otherwise is super-simple, local, healthy, cheap, tasty, and a tad exciting. That’s right: exciting. Winter salads can be exciting. It’s a new-to-me discovery, and I love it.
When I first started making slaws heavily this year – the garden greens ended mid-November, and no, I have not purchased any since – I thought I would tire quickly. They were good, but how much could one take of them, really? Apparently, lots. Granted, I don’t want to eat a lettuce-salad-bowlful, it’s better as a side kind of deal, but it’s also a lot more dense.
If you have a box grater and some local veg, you’re most of the way there. Try it.
