As Mark Bittman discussed last week in The New York Times, slaws are pretty hard to define. Sure, we all know that coleslaw is a cabbage dish generally made with mayonnaise and a few other spices or inclusions. But these days, Bittman points out, "slaw" really just means shredded vegetables with some kind of dressing. You can use a food processor, mandolin, or patient hand to shred your vegetables and experiment with flavor profiles to achieve an Indian or Asian-inspired slaw. So this week, we're excited to get slicing!
Try a Recipe:
• Brussels Sprout Slaw with Peanuts - The New York Times
• Carrot Slaw - Food Loves Writing
• Red Cabbage-Beet Slaw with Ginger Vinaigrette - The Bitten Word
• Fennel Apple Slaw - Chow
• Asian Broccoli Slaw - The Perfect Pantry
(Image: Elizabeth Passerella)