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Beet & Kohlrabi Slaw with Pistachios & Raisins/Craisins

Adapted from Six Seasons by Joshua McFadden (chef & owner of Portland’s own Ava Gene’s and Tusk)

Ingredients

  • 2 cloves Garlic, smashed & peeled
  • 1/2 cup Golden Raises (or Craisins/any fruit)
  • 2 tbsp White Wine Vinegar (or any acid)
  • 1 bunch Beets; mix of colors if you can
  • 1 Kohlrabi, peeled (if skin seems tough)
  • 2 tbsp Lemon Juice, fresh
  • 1/3-1/2 bunch Italian Parsley, stems included!
  • 1/4 cup lightly packed Mint (optional)
  • 1/2 tsp Dried Chili Flakes
  • Salt & Pepper
  • Olive Oil
  • Pistachio Butter (or any nut butter)

Instructions

  1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour (or just mix it up and keep going).

  2. Grate the beets & kohlrabi on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.

  3. To the garlic-raisin, vinegar mixture, add the beets, lemon juice, most of the parsley & mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.

  4. To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil. Enjoy!

Recipe Notes

*Remember! Feel things out as you cook, don't fret about specific measurements. :)