HOLD-THE-CABBAGE SLAW

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Hold-the-Cabbage Slaw image

A colorful cabbage-free slaw made with golden beets, celery, and fennel that's dressed in a minty cider-vinaigrette. It's great to make ahead and tastes even better after one or two days in the fridge.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 9

3 tablespoons unfiltered apple-cider vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground pepper
4 celery stalks, thinly sliced on the bias (2 cups), plus 1/4 cup chopped leaves
1 fennel bulb, julienned (3 cups), plus 1/4 cup chopped fronds
2 medium golden beets, peeled and julienned (2 cups)
2 tablespoons minced chives
1/3 cup lightly packed chopped fresh mint leaves

Steps:

  • In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.

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