Winter Veggie Slaw with Sesame Ginger Vinaigrette

It’s easy to get stuck in a cooking rut as we head into doldrums of February – so this colorful, hearty winter slaw with a zippy sesame ginger vinaigrette is a fresh take on the same old veggies you’ve been cooking with all winter! It’s a very simple and flexible recipe, just use whatever winter veg – like carrots, beets, cabbage, turnips, kohlrabi, et – that you have on hand.

WINTER VEGGIE SLAW WITH SESAME GINGER VINAIGRETTE

INGREDIENTS

For the slaw

  • 2-3lbs assorted winter veggies (carrots, beets, kohlrabi, turnips, and cabbage are all great), shredded

  • 1 bunch cilantro OR parsley, roughly chopped

For the vinaigrette

  • 1 garlic clove

  • 1 teaspoon finely minced ginger

  • 3 tablespoons rice vinegar

  • 1 teaspoon soy sauce

  • 1 teaspoon yellow miso paste

  • 1 teaspoon honey

  • 5 tablespoons canola oil 

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons toasted sesame seeds

PREPARATION

  1. To prepare the slaw, carefully shred the vegetables with a box grater into a large bowl.

  2. One handful at a time, squeeze any moisture out of the shredded vegetables and place them in a separate bowl (this prevents the slaw from getting watery).

  3. Add the chopped herbs (cilantro or parsley) to the bowl with the shredded veggies. 

  4. To make the sesame ginger vinaigrette, simply combine ingredients together in a small processor and blend until smooth. Taste and adjust seasoning as needed. 

  5. Pour the vinaigrette into the salad bowl and toss together to combine. Allow to sit for 20-30 minutes before enjoying, if possible. Taste and adjust seasoning as needed.