Moroccan Slaw
In chef Stephen Rogers’s “Mediterranean Medley” feast, a pomegranate dressing brings this side dish together.
Ingredients
Dressing
- ½ cup pomegranate vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ to 2 teaspoons cumin seeds, toasted and ground
- 1 to 2 tablespoons harissa paste
- 1 cup good olive oil
- Salt to taste
Salad
- 1 cup julienned celery root; can substitute jicama
- 1 tablespoon lemon juice
- 2 cups thinly sliced red cabbage
- ½ cup golden raisins
- 1 tablespoon chopped fresh mint
- salt to taste
Directions
Dressing
- Put first 5 ingredients in a blender and puree.
- Slowly stream in oil until emulsified.
- Season to taste with salt.
Salad
- To prepare celery root, trim off the top and bottom, peel with a vegetable peeler, and julienne using a mandoline, box grater, or food processor. To prevent discoloring, immediately put the julienned strips in a small bowl of water with lemon juice.
- Mix the celery root with the cabbage, raisins, and mint, and toss with Dressing (you will have dressing left over).
- Season to taste with salt.