Early Summer Slaw with Green Goddess Dressing
This twist on a slaw is a dazzling mix of color and crunch. The golden beets and fresh strawberries provide just the right amount of sweetness. The Green Goddess dressing adds just the right amount of creamy, tangy, herb filled flavor that ties everything together.
Ingredients
- 1 egg yolk
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 teaspoons lemon juice
- 1 teaspoon champagne vinegar (or white wine vinegar)
- ½ teaspoon kosher salt
- 1 cup canola oil
- 4 sprigs fresh tarragon, chopped
- 3 tablespoons chopped carrot tops
- 2 tablespoons chopped chives
- 2 tablespoons chopped flat-leaf parsley
- ½ cup sour cream
- Fresh ground black pepper
- 6 tablespoons pine nuts or sunflower seeds
- ¼ medium green cabbage, thinly sliced on mandoline
- ¼ medium red cabbage, thinly sliced on mandoline
- 1 carrot, grated
- 2 golden beets, peeled and thinly sliced into matchsticks
- ½ large kohlrabi, peeled and thinly sliced into matchsticks
- 12 medium strawberries, halved and thinly sliced
- 6 green onions or slim spring onions, thinly sliced on bias
- 5 sprigs dill, rough chopped
- 6 Breakfast or Easter Egg radishes, thinly sliced into matchsticks
- 1 medium shallot, halved and thinly sliced
- Goat cheese crumbles
Instructions
- Dressing: In a food processor or blender, gently blend egg yolk, garlic, Dijon mustard, honey, lemon juice, vinegar, and salt to a paste consistency. Continue blending and slowly add oil to a thick, emulsified aioli base. Add water to thin, if necessary. Add tarragon, carrot tops, chives, flat-leaf parsley, and sour cream; blend until smooth and green. Add fresh ground black pepper and kosher salt to taste. Chill.
- Slaw: Heat oven to 300°F. Place nuts on a parchment-sheet-covered sheet pan for 5–10 minutes, until lightly toasted. Combine nuts with all prepared vegetables in a large bowl and set aside.
- Add dressing to slaw ¼ cup at a time and mix well to coat lightly. Serve with additional toasted nuts, sliced strawberries, and crumbled goat cheese.
