Thursday, December 6, 2007

Sweet Carrot Slaw

1 cup vegetable oil

1/3 cup maple syrup, preferably dark amber or grade B

1/3 cup white vinegar

2 teaspoons dried sweet basil or 1 tablespoon fresh opal basil

¼ cup diced onion

2 pounds carrots, peeled, shredded, and chilled

½ cups sliced scallions, including greens

2 tablespoons chopped fresh parsley

Slat and freshly ground pepper to taste

To Make the Dressing

  1. Combine the vegetable oil, maple syrup, vinegar, basil, and onion in a blender, about 5 to 8 seconds. Refrigerate for at least 2 hours before using (see Note).

To Make the Slaw

  1. In a large bowl, toss the shredded carrots, scallions, parsley, and vinaigrette until well blended. Season with salt and freshly ground pepper to taste. Serve chilled.

Serves 6 to 8

Note: The dressing may be made the day ahead; however, the salad is best served the day it is made.

This is another traditional Shaker recipe that Julie busted out for Thanksgiving dinner. It's so good I almost licked my plate clean. Instead I put my fork down and demanded that she send me the recipe.

No comments: