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Recipe

Shredded Beet and Red Cabbage Slaw with Tahini-Lime Dressing

Servings:6

甜菜使这颗充满活力的色拉成为一颗意想不到的恒星,芝麻酱与石灰和大蒜混合在一起的芝麻菜远非传统。结果:甜度,咸,亮度和丰富性以及对比鲜明的质地。每个组件都可以提前制作,并在上菜前一起扔在一起。

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For the beets

  • 1 lb. red beets, tops trimmed
  • 1杯苹果醋醋
  • 2 cloves garlic, trimmed and halved
  • 1 bay leaf
  • 1 tsp. kosher salt

For the cashews

  • 2 tsp. pure maple syrup
  • 1/4 tsp. fine sea salt
  • 3/4 cup cashews
  • 4 tsp. black or white sesame seeds

For the dressing

  • 1/4 cup lime juice
  • 1 tsp. minced garlic
  • 3/4 tsp. ground cumin
  • 1-1/4 tsp. fine sea salt
  • 1/4 tsp. red pepper flakes
  • 1汤匙。加2茶匙。红糖
  • 1/2杯芝麻酱,搅拌良好

For the slaw

  • 5杯红卷心菜
  • 2 to 3 scallions, thinly bias-sliced
  • 2 Tbs. finely chopped fresh mint leaves; more for garnish
  • 1汤匙。black or white sesame seeds; more for topping
  • 细sea salt

准备

Prepare the beets

Place the beets in a medium saucepan with enough water to cover. Add the vinegar, garlic, bay leaf, and salt, and bring to a boil. Reduce the heat and simmer, partially covered, until the beets are tender, 35 to 50 minutes. Let cool, then trim the stem ends and peel.

In a medium bowl, grate the beets against the large holes of a box grater, and set aside.

Make the cashews

In a medium bowl, combine the maple syrup and salt. Heat a medium skillet over medium-low heat. Add the cashews and toast until golden and browning, stirring frequently, about 4 minutes. Add the sesame seeds and toast until fragrant, stirring constantly, 30 to 60 seconds. Working quickly, transfer the cashews and sesame seeds to the bowl and toss to coat. Return the nut mixture to the pan and toast, stirring constantly, until the maple coating turns slightly golden and fragrant, about 60 seconds more. Spread on a parchment-lined baking sheet, and let cool completely. Chop enough to yield about 1/2 cup.

Make the dressing

In a medium bowl, combine the lime juice, garlic, cumin, salt, red pepper flakes, and brown sugar. Let stand 10 minutes. Whisk in the tahini and 2 Tbs. water. Continue to thin the dressing with water if needed, adding 1 Tbs. at a time, up to 1/3 cup total.

Assemble the slaw

Toss the beets in about 1/4 cup of the dressing to coat evenly.

In a large bowl, combine the cabbage, scallions, mint, and sesame seeds. Toss with another 1/4 cup of dressing until well coated. Add the beets and toss again. Season with salt to taste, and add more dressing if desired. Before serving, add the chopped cashews and toss to combine. Transfer the slaw to a shallow serving bowl, and top with a generous sprinkle of sesame seeds, cashews, and additional mint leaves. Serve with additional dressing on the side.

Tip

Make ahead: Refrigerate up to 3 days. Toss with a little reserved dressing, cashews, and fresh mint to serve.

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