Sweet and Sour Carrot/Parsnip/Broccoli Slaw
Yesterday was one of those days when the time I had planned for cooking and writing just sort of vaporized under the pressure of scheduling too much on a day off. If you follow this blog, you will observe that I often find myself pressed for time, but that I find cooking both recreational and restorative.) Still, yesterday I was short on time and had not been to the market. So I went foraging in the freezer and in the crisper drawer of the refrigerator and came out with frozen sock-eye salmon, parsnips, carrots, broccoli and a small chunk of havarti. It was way too hot for cooked veggies, and I didn’t feel like serving crudité, so I decided to make slaw. I’m glad I did!
You don’t often see raw parsnips in a recipe, but I think you will love them in this. Along with the carrot and broccoli, they had a very satisfying crunch and just the right amount of sweetness to balance the assertiveness of the onion. This is a great companion to any grilled fish or meat. We had it with Grilled Salmon with Dill Havarti Sauce. Glyn
Sweet and Sour Carrot/Parsnip/Broccoli Slaw (serves 2 – doubles or triples)
1 large parsnip, peeled and grated
1 large carrot, peeled and grated
1 small bunch broccoli florets, chopped
¼ c finely chopped sweet onion (Vidalia)
2 tbs extra virgin olive oil
2 tbs balsamic vinegar
2 tsp organic honey
1 tsp toasted sesame seeds (optional)
Grate the carrot and parsnip, and cut the broccoli into small florets. Add the onion. In a small bowl, combine the olive oil, vinegar, and honey. Pour over the vegetables and toss. Refrigerate or serve at once. If you are using the sesame seeds, add them just before serving.