Ottolenghi’s Beet and Carrot Slaw

We blog about this recipe here.

Ottolenghi's Beet and Carrot Slaw

We adapted this recipe from Jerusalem by Ottolenghi and Tamimi

  • 3 medium beets
  • 2 medium carrots
  • 1 medium kohlrabi (optional)
  • 4 T lemon juice
  • 4 T olive oil
  • 3 T sherry vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 3/4 c cilantro, roughly chopped
  • 1/2 c mint leaves, sliced thinly
  • 3/4 c flat-leaf parsley, roughly chopped
  • 1/2 T grated lemon zest
  • 1 tsp black pepper
  • additional salt and coarsely ground black pepper – to taste

Peel all the vegetables and slice them as thinly as you can, about 1/8″- 1/16th” thick.   You may have an attachment for your food processor which will create matchsticks or you may be proficient with a mandoline.  It’s very difficult to get them thin enough if you’re cutting them by hand.  Place all the strips in a large bowl and cover with cold water.  Set aside while you make the dressing.

Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon of salt in a small saucepan.
Bring to a gentle simmer and stir until the sugar and the salt have dissolved.
Remove from the heat.

Drain the vegetable strips and transfer to a paper towel to dry well.  Put the vegetables strips back into the bowl.  Pour the hot dressing over the vegetables, mix well and leave to cool.  Place in the fridge for at least 45 minutes.

When ready to serve, add the cilantro, mint, parsley, lemon zest and 1 teaspoon of black pepper to the salad.   Toss well, taste and add more salt if needed and pepper.  Serve.

Recipe brought to you by and Andy and Ann.

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