BEET AND CARROT SLAW
Even if you are not a raw beetroot fan, you will like this salad. There is something irresistible in these colourful, julienned vegetables. A food processor shredder saves time, especially if you make a large bowl of it, but it’s not that difficult to julienne with a sharp chef’s knife either. I sat down to the kitchen table and chopped away on a cutting board, it was easier then to get the food processor out and do a wash up afterwards, and in no time I had the carrots and the beets all julienned. The flavouring has the right amount of tanginess and is not overwhelmingly sour. I omitted the cayenne and replaced the cilantro with parsley. In my opinion too much heat would obliterate some of the flavours. This was adapted from a Young Sun Huh recipe from the Cooking Channel.
2 large carrots, julienned
1 large or two long skinny beets, julienned
1/2 cup finely diced red onion
1/2 cup roughly chopped fresh parsley
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 clove garlic, minced
salt and pepper to taste
1 tsp cumin seeds
1 tsp sugar
1/4 tsp Hungarian paprika
1/4 cup olive oil
• Place the carrots, beets, onions and parsley in a salad bowl.
• Add the lemon juice, vinegar, garlic and salt and pepper to taste.
• Set it aside.
• In a small skillet, toast the cumin seeds on medium heat until fragrant, for about 3 minutes.
• Add the cumin, sugar and the paprika to the bowl.
• Drizzle with the olive oil and toss. Yields 6 cups
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!