The Spiralizer Cookbook by Williams-Sonoma Test Kitchen

Author:Williams-Sonoma Test Kitchen
Language: eng
Format: epub
Publisher: Weldon Owen

TIP

Instead of cooking the squash noodles in a frying pan, try roasting them on a sheet pan in a 400°F oven for 5–7 minutes. This will free up your hands to make the sauce.

Tri-Color Coleslaw

WITH BUTTERMILK DRESSING

Spiralizing the vegetables for this tangy slaw makes its assembly fast and easy. Try this with pulled pork or chicken, or as a side dish. For a lighter option, use Greek yogurt instead of buttermilk and mayonnaise.

1 small head green cabbage (about 1 lb), top ends trimmed and outer leaves removed

1 small head purple cabbage (about 1 lb), top end trimmed and outer leaves removed

1 red onion, peeled and ends trimmed

2 carrots, peeled and ends trimmed

¾ cup buttermilk

¾ cup mayonnaise

¼ cup light agave nectar

¼ cup cider vinegar

Kosher salt and freshly ground pepper

Spiralize both heads of cabbage and the onion using the Straight Blade. (If you prefer smaller vegetable pieces, coarsely chop the cabbage and onions after spiralizing). Place the vegetables in a large bowl.

Spiralize the carrots using the Shredder Blade. Add them to the bowl with the cabbage and onions.

To make the dressing, in a bowl, combine the buttermilk, mayonnaise, agave nectar, vinegar, and 1 teaspoon salt and whisk until smooth. Taste, adding more salt and a few grinds of pepper as desired.

Pour half of the dressing over the cabbage mixture and toss to coat. Add more dressing as desired. Adjust the seasonings and serve, or cover and refrigerate for up to 1 day before serving.

SERVES 8

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