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cooks corner bison 2

I completely forgot to take a picture of just the slaw!  You can see it in the smaller red cocotte in the upper right, and on the mini tortilla bites in the center.

Raw, shredded golden beets mixed with crisp Cortland apples, both from Farmer Dave’s, and lactofermented Korean Carrots from Brookford Farm make a sweet-tart slaw, for your sweetheart. Leftovers taste great in tacos, too.

What you need:

  • 2 Cortland apples, peeled and cored
  • 2 golden beets, peeled
  • 6 tbs EVOO
  • 2 tbs apple cider vinegar
  • 1/4 tsp fresh lemon juice
  • 2 garlic cloves, finely minced
  • 1/4 c jarred Korean Carrots (Brookford Farm; sub with 2 shredded carrots)
  • Freshly ground sea salt and black pepper

What you do:

  • Cut apples and beets into matchsticks.
  • In lg bowl, whisk EVOO, vinegar, lemon juice and garlic.
  • Season with salt and pepper.
  • Gently stir in carrots.
  • Add apples and beets.
  • Toss to combine.
  • Refrigerate at least 30 min.
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