Flax Aioli & Carrot Slaw

KevinFrom Local Farms, From the Cellar, From the Garden, Grains, Mighty Trio Organics, Root Cellar, Vegetables, Winter Veg6 Comments

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.

6 Comments on “Flax Aioli & Carrot Slaw”

  1. Karlynn

    I love slaws, this one looks so fantastic! I prefer them over a salad of greens any day, I think it’s the heartiness and crunch that makes it feel so much more substantial.

  2. Kevin Kossowan

    Isabelle – any decent dressing on shredded winter root veg seems to do the trick – best of luck!
    Karlynn – prefer over greens, wow! Most wouldn’t claim that. I figure us folks up north here should be masters of winter slaws. Seems it’s not so.
    Sarah – I know, heh? Again, should be part of our regional identity, seeing as how greens are only in season roughly half the year.

  3. Throwback at Trapper Creek

    We came to that same conclusion too besides the fact that greens seem to be a cold food, and even though it doesn’t get as cold here, a substantial slaw is much more, well, err, substantial.

    I haven’t missed the greens at all.

  4. Pingback: Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie

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