Root Vegetable Slaw with Pineapple
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Credit: Joel Schaefer, CCC, CHT, President, Allergy Chefs, Inc., Jacksonville, Fla.
The National Culinary Review, May 2012
1 cup water
1 cup granulated sugar
1 cup rice vinegar
1 cup lemon juice
2 oz. fresh ginger, peeled, minced
2 oz. fresh garlic, peeled, minced
1 small jalapeño, stem removed, seeded, chopped
1½ cups canola oil
2¼ t. salt/white pepper mix, divided
4 oz. daikon radish, peeled, julienne cut
4 oz. carrots, peeled, julienne cut
4 oz. parsnips, peeled, julienne cut
3 oz. pineapple, peeled, cored, small diced
¼ cup chives, chopped
2 oz. beets, peeled, julienne cut
1. For slaw dressing: Combine water, sugar, vinegar, lemon juice, ginger, garlic and jalapeño in blender or food processor; blend until smooth. With machine running, remove top and slowly add oil in steady stream. Season with 2 t. salt/white pepper mix.
2. Put daikon, carrot, parsnip and pineapple in mixing bowl with chives, 1 cup slaw dressing and remaining salt/white pepper mix; mix together. Cover; place in refrigerator. Place beets in bowl of ice water to help bleed out color. Just before service, add beets to vegetable mix; toss.
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