When you think fall vegetables, squashes and potatoes, what's your go-to method of preparing them quickly? We're big fans of roasting, but lately we've been thinking more and more about slicing them thinly into colorful, festive salads. Or slaws.
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
Related: Root Vegetable Slaw with Orange Cumin Dressing
(Image: Elizabeth Passerella)