Shredded Salad with Cole Slaw Dressing

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  24 minutes Chilling Time:  16 hours Cook Time:  0 minutes

Shredded Salad with Cole Slaw Dressing

This salad is a gracious plenty o' shredded crispy veggies that add some big-time crunch to any meal. If you have concerns about using raw eggs (even pasteurized uncooked eggs), you can substitute a great-quality store-bought mayonnaise. You can also get creative, substituting any crunchy vegetable you like for any of the crunchy ingredients; as long as they are cut into the same size, it’s all about your taste buds. Depending on the season, I use peeled kohlrabi, peeled broccoli stems, and black radishes. (Cauliflower and Romanesco cauliflower, however, tend to fall apart.)

Ingredients

Shredded Salad:

¼ large (2½ to 3 pounds) head red cabbage, cored

1 small or ½ large head fennel, cut in half, cored, and trimmed, fronds reserved (see Kitchen Tips)

1 small or ½ large jicama

1 large watermelon radish

3 large carrots, peeled

1 English cucumber

3 stalks celery, trimmed

12 to 15 (about ¼ pound) fresh Brussels sprouts, cored and cut in half

½ small bunch dill, fronds and stems

 

Cole Slaw Dressing:

1 teaspoon Dijon mustard

4 egg yolks, from pasteurized eggs (see Kitchen Tips)

3 tablespoons granulated sugar

2 teaspoons salt

1 teaspoon celery seeds, ground

1 teaspoon freshly ground white pepper

2 tablespoons cider vinegar

Juice and zest of 1 lemon

⅔ cup extra-virgin olive oil

Instructions

  1. Using a food processor, a box shredder, or a sharp, long knife, cut the cabbage into strips that are ⅛  to 1/16 inch wide (see Kitchen Tips). Transfer them to a large mixing bowl. Repeat with the fennel (not the fronds), jicama, radish, carrots, cucumber, celery and Brussels sprouts, so that all the vegetables are cut into strips that are ⅛ to 1/16 inch wide, adding each batch to the bowl as it is sliced.
  2. Mince the dill and fennel fronds and add to the bowl. Toss gently to incorporate and set aside.
  3. Make the dressing: In a blender, combine the mustard, egg yolks, sugar, salt, celery seeds, pepper, vinegar and lemon juice and zest, and mix at low speed just to combine. Increase the speed to high, blending until all the ingredients are thoroughly combined, lighter in color, and completely smooth. Remove the top plastic piece in the cover of the blender and, with the blender running at medium speed, slowly drizzle in the oil and blend until smooth, thick,  and creamy.
  4. Pour the dressing over the shredded salad mixture and toss very well to coat completely. Transfer to a container, cover and refrigerate overnight. The next day, transfer to a large bowl and toss well to coat. Cover, return to the refrigerator, chill for at least 4 hours. This should be eaten within  a day of the final tossing.

Kitchen Tips

  1. To prepare fennel, place it on its side on a work surface; you will see the core at its base.  Cut out the core by making two angled cuts on either side of it with a sharp knife, to form a triangle shape. Remove and discard the core. Peel off any discolored, shriveled, or hard outer layers and discard them. Cut off the feathery  fronds; you can discard them or reserve them for garnish or for use in a dressing or other seasoning. You will be left with the fennel bulb and its “fingers.” Slice or chop as the recipe indicates. Note that some cooks discard the “fingers” as well; for a chopped salad or a soup, they are fine.
  2. Pasteurized eggs are eggs that have been heated for a sufficient time at a temperature that will destroy any foodborne bacteria or viruses without actually cooking the egg—a process much like the one used to purify pasteurize milk. Pasteurized eggs are available in most supermarkets, both in the shell (check the label to be sure they are pasteurized) and in liquefied form.
  3. The layered leaves of greens like cabbage and head lettuce makes these vegetables easy to shred, by hand or machine. You might need to cut the cabbage into smaller chunks, depending on the size of the your processor’s feed tube. Once you’ve cut the cabbage into pieces, attach the shredding blade to the processor and pass the pieces through the feed tube while it is running. To shred by hand, place the pieces cut side down on a work surface to keep them from wobbling (the  stability will protect your fingers). Slice the pieces with a sharp knife or a microplane. Or if you wish, use a mandoline slicer.

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