When we think of the word “slaw,” the first thing that comes to mind is a withered pile of shredded cabbage sitting sadly in mayonnaise soup. Well, forget that image. In this week’s New York Times Magazine, Mark Bittman dishes out some ideas for slaw that shatter any perconceptions of what shredded veg salad can be. From fennel to brussel sprouts, celery to seaweed, there’s no limit to slaw creativity.
We’re big on beets, so Bittman’s Beet Slaw with Saffron Aioli really fired us up. Check out the recipe below.
Beet Slaw with Saffron Aioli
1 1/2 pounds beets
1/3 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons minced garlic
1 chopped shallot
1/4 cup chopped fresh parsley, plus extra for garnishing
1. Shred beets.
2. Whisk together mayonnaise, lemon juice, garlic and a crumbled pinch of saffron.
3. Toss with the beets, shallot and parsley.
4. Garnish: More parsley.
Photo: Yunhee Kim / The New York Times