Ingredients
For the dressing
For the slaw
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6 cups finely shredded cabbage
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¾ cup finely julienned celery root
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1 cup shaved fennel
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¾ large tart-sweet apple, finely julienned
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¼ cup Zante currants
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1 tablespoon chopped fennel fronds, optional
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1 lemon
For garnishing
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3 tablespoons toasted, salted pepitas
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3 tablespoons salted pistachios, chopped
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4-5 dates, pitted and roughly chopped
Directions
Make the dressing Put the sour cream, vinegar, maple syrup, and salt into a small mixing bowl. Sift the ground Honeybush Chai into the bowl; discard the bits left in the sieve. Stir until smooth. Set aside.
Make the slaw Put the vegetables into a large mixing bowl and add the apple and currants along with the fennel fronds, if using. Zest the lemon over the bowl, then use tongs to toss and mix. Add the dressing and toss again to distribute and coat the slaw evenly. Taste, add more salt or vinegar if needed.
To serve Mound the slaw in a pretty bowl and, just before serving, scatter the pepitas, pistachios, and dates over the top.
Recipe Note
Be sure to grind the chai blend to a powder — we find that a clean coffee grinder works well.
Cut the vegetables no more than 1/8-inch thick for a tender-crisp slaw. If you’re new to julienning, don’t be nervous, there are plenty of video tutorials online.
If you can’t find celery root, substitute 1 cup of sliced celery; and, you can substitute other nuts, seeds, and dried fruit for the garnish.
PRO TIP: To prevent the apples, fennel, and celery root from browning after cutting add them to a bowl of cool, salted water (4 cups water, 2 teaspoons sea salt). Soak them for 5-10 minutes, then drain, rinse under running water, and drain again; pat dry with a clean tea towel before adding to the cabbage.
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