Name: Savoy Slaw with Lemongrass & Lime Dressing
Yield: Serves 6–8
Ingredients: 1 tablespoon coconut sugar or granulated sugar; 1 heaping tablespoon melted coconut oil; 1 small scallion, roughly chopped; ¼ cup (2 fl oz/60 ml) olive oil; Kosher salt and freshly ground pepper; 1 lemongrass stalk, white part only, cut into small pieces; 1 small head savoy cabbage, cut into chunks; 2 carrots, peeled and cut into chunks; 1 beet, peeled and cut into chunks; 1 cup (2 oz/60 g) sugar snap peas, trimmed and julienned; ¼ cup (1 oz/30 g) salted, roasted sunflower seeds; 2 tablespoons rice vinegar; Juice of 3 limes

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

The beauty of this recipe is that both the salad and the dressing can be made in a food processor. Use the shredding blade to shred the cabbage, carrots, and beet—there’s no need to clean the bowl after each vegetable—then switch to the metal blade and process all the dressing ingredients together.

Ingredients

For the Slaw

1 small head savoy cabbage, cut into chunks
2 carrots, peeled and cut into chunks
1 <

Method

To make the slaw, in a food processor fitted with the shredding disk, finely shred the cabbage. Transfer to a large bowl. Shred the carrots and then beets in the processor and add to the bowl. Toss in the snap peas and sunflower seeds.

To make the dressing, fit the processor with the metal blade and add the lime juice, vinegar, lemongrass, scallion, oils, and sugar to the work bowl. Pul