This delicious wintry salad/slaw was concocted by committee – myself, Dorothy Mullen and Cynthia Mutterperl – a couple of Sundays ago. We were all in Dor’s kitchen on a very snowy Sunday for her monthly Suppers dinner. Usually there is a larger group, but Cindy and I were the only silly (and fortunate because we had an awesome dinner!) souls that didn’t stay home because of the weather.
We had a great discussion about blood sugar issues and the benefits of being gluten free. We are all working on eliminating wheat and gluten from our lives. Dor has developed some fascinating curriculum about her work with nutrition and blood sugar among other health concerns. Go to the Suppers website to learn more about what she is up to.
The rest of the meal consisted of delicious jazzed up rice and beans and roasted butternut squash with roasted onions and garlic – yum. But, here’s the recipe for:
Sunday Supper’s January Root Veggie Slaw Recipe
4 – 5 cups shredded root veggies cleaned/scraped (carrots, parsnips, beets – we threw in green beans for fun. I suspect kale would work too.)
1 cup sour cream
1/2 cup white balsamic vinegar
1/2 cup sesame oil
2 T. ginger
3 T. toasted sesame seeds
10 drops liquid stevia (or to taste)
1/2 head roasted garlic
We used a food processor with the shredding thing to pretty quickly get the veggies prepared. We happened to have roasted garlic prepared for another part of dinner, so if you don’t have time to roast garlic (which takes almost an hour), just use a couple of heads of crushed raw garlic. Mix it all up and enjoy!