Raw vegetable slaw with creamy garlic dressing

wp-1467445945207.jpg

Hi!  I haven´t been blogging much lately and it certainly has not been through the lack of interest or because I haven´t been cooking. I am finishing up my school year and  it has been exceptionally tiring. Still, I am not compaining. My holidays begin on Tuesday at  4:00. I truly cannot believe it. There are many who think that teachers don´t deserve the holidays they have but I just ignore them.  So, if any of you hear a peculiar celebratory yelp around that time on Tuesday, you will know that it is me, galloping out of work hahah!! And yes, I mean galloping.

As I said, I have been cooking and one of the things I made recently is the recipe chosen from my cooking group Cookthebookfridays .  I should mention that I am enjoying being in the group so much and the cookbook is really a gem. I am learning a lot. I was interested in this recipe because you can use any combination of the following: cabbage (red or green), endives, carrots, beets, apples, broccoli or cauliflower, radishes, fennel, avocados or hard boiled eggs. Seeing the lovely variety, I decided to double the original amounts and make it into a lunch. So instead of 6 cups of ingredients, I made 12.  I ended up using red cabbage, carrots, beets, radishes, apples, broccoli and avocado. Don´t be turned off by the apples guys. they actually work in a salad.

The dressing for the recipe was inspired by something called aïoli which I am quite familiar with because it is often used in Spain. It is a garlic mayonnaise which is not hard to make and it is often used to dip in bread, chips (french fries), croquettes and so forth. It is delicious and I will tell you right now that it is ten times better homemade. If you are interested in making it, check out the recipe here.

wp-1467445945206.jpg

wp-1467445945208.jpg

My husband and I liked the recipe very much. I think I prefer things just a bit less creamy, especially in a salad but I would still make this again, perhaps with some leftover rotisserie chicken as is suggested in the recipe.  A variation on this recipe is to use a garlic vinaigrette instead of a creamy dressing. I decided to make this variation today as my starter for lunch. I did not have the same variety of vegetables but it didn´t matter. I cannot share David Lebovitz´s recipe for garlic vinaigrette but here is a recipe that looks good. I did not use the lemon juice as it suggests and I used a sherry vinegar which was lovely.

wp-1467464192843.jpg

So, which dressing is better? In my opinion, the aïoli. the vinaigrette is good but doesn´t impress me the same way that the other did.

I am looking forward to reading the reactions of others to this recipe. If you are interested too, check out the Cookthebookfridays .

Enjoy! xxx Natascha

 

 

 

 

33 thoughts on “Raw vegetable slaw with creamy garlic dressing

  1. Both of your salads look good. I prefer the creamy dressing as it is a nice change. It’s
    so easy to prepare and taste wonderful. Enjoy your time off on Tuesday as well as the
    rest of your holiday.

  2. I agree that apple works wonderfully in a salad like this. The apples in our market are a little sad right now, so I skipped it this time (When I revisit it in the fall, I’ll be using apples, for sure.) I love your choices for the salad and think doubling the recipe is a wise choice!

  3. This looks delicious, Natascha! And teachers most definitely deserve their vacation time! Have a wonderful and relaxing summer! xo

  4. This would be a perfect summer hot day meal. I prefer vinaigrette as well, but these harder raw veggies require an aioli otherwise did you let it sit in vinaigrette for hours?
    And yes, teachers deserve every break they get. I worked in an office and then became a teacher (now SAHM) and teaching is quite demanding and stressful. You need those breaks 🙂 Enjoy your summer.

    1. I agree. I served it on a hot day and everybody was happy. I did not let it sit in the vinaigrette for long. Still…it just lacked what the creamy dressing had. That is so great that you became a teacher! What did you teach? I feel so burned out and my students dont deserve my impatience and disinterest. Thank you so much! 😍😍

      1. I taught English as a Second Language but stopped after my son was born. I was burnt out as well – mostly from the administration. Then we moved to another state. In the USA each state requires a different test for licensing and I just decided I didnt want to bother anymore – but still haven’t figured out what to do! Its been 9 years!

      2. It must be hard to go back after do much time! And really, the different requirements of each state make it a very exhausting and costly affair. I do wish you the best in finding a career path and I think you did the right thing in taking time off when your son was born. 😘😘😘😘

  5. I’ve only made the vinaigrette and loved it, so I can’t wait to make the aioli version. It’s on the list for tomorrow’s 4th of July BBQ. And of course you used sherry vinegar: You’re in Spain!

  6. Happy holidays Teach! I have been making variations of this raw slaw (with the same dressing – different oils) for the past month!

  7. I too was surprised that the apples were good in this salad. Thanks for the input on the vinaigrette vs aioli. I liked the aioli too.

  8. Better leave a comment before it closes for this post too haha! I’ve been browsing through your site and you have a lot of interesting recipes. I bookmarked a few to try in future. I tried to leave a comment for those recipes but the section was closed. I like your salad recipe too. I will definitely make it soon.

  9. Your slaw looks gorgeous. And yes, what a good idea, the dressing would be perfect with croquettes! I will have to try that for sure!

Comments are closed.