Root Vegetable Slaw with Labneh
Crunchy, fresh, earthy + creamy, this salad has it all. I was trying to showcase the humble jicama, but all of the players in this salad are worthy of praise. If you want a powerful punch of nutrients in the form of a slaw. This is your dish to bring to a summer gathering. The dollop of Labneh (yogurt cheese) makes this salad unique. Substitute Greek yogurt if your market doesn’t carry it.
I enjoy the quality and freshness of Melissa’s Produce. This jicama was enormous and the inspiration to make this slaw. I also got a mini “Grate and Slice” from Oxo. In all my years in the kitchen I’ve never owned a mandolin. This is a great one (pun intended). It’s compact and doesn’t take up much space. I’ve been inspired to make my kitchen an organized “Minimalist” Kitchen since reading The Faux Martha Melissa Colelman’s new book “The Minimalist Kitchen” More on that fabulous cookbook in another post.
Root Vegetable Slaw with Labneh
(adapted from Jerusalem by Ottolenghi)
Ingredients:
3 medium beets
2 medium carrots
1 large jicama
4 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
3 tablespoons sherry vinegar
2 teaspoons sweetener
1 cup cilantro, coarsely chopped
1 cup mint leaves, coarsely chopped
1 cup flat-leaf parsley, coarsely chopped
1 tablespoon grated lemon zest
To serve: top with labneh (could use Greek yogurt or burrata)
Sea salt and freshly ground pepper
Directions:
1. Slice the vegetables thinly, about 1/16-inch thick. Stack them, a few slices at a time, on top of one another and cut them into matchstick strips. Place all the strips in a large bowl and cover with cold water. Set aside while you make the dressing.
2. Place lemon juice, olive oil, vinegar, sweetener and 1 teaspoon salt in a small saucepan. Bring to a gentle simmer until the sweetener has dissolved. Remove from the heat.
3. Drain the vegetables and transfer to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well and leave to cool in the refrigerator for at least 45 minutes.
4. When ready to serve, add the herbs, lemon zest, and 1 teaspoon black pepper to the salad. Toss well and taste; add more salt if needed. Pile on some plates and serve with the lebneh on the side.
Served here with grilled grass-fed burgers, grilled bread and a horseradish aioli.