This tangy and spicy shaved slaw was created by chefs Conor Joerin and Scott Pennock, of the Emerson in Toronto.
It’s from Amy Rosen’s new cookbook, Toronto Cooks.
It’s full of crunchy veggies–the thinner you slice ’em the better!
If you try it, let us know how it turned out!
4 cups very thinly sliced cauliflower (florets and stalks)
1 cup very thinly sliced carrots
1 cup finely sliced naturally fermented kosher dill pickles (we use Bubbles brand), with juice
1 red onion, very thinly sliced1 tsp each cumin seeds, coriander seeds, yellow mustard seeds, and fennel seeds
1 & 1/2 cups mayonnaise (homemade is best)
2 tbsp fresh lemon juice
3 cloves garlic, crushed
1 tbsp freshly grated ginger root
Salt and freshly ground black pepper
1. In a large bowl, combine cauliflower, carrots, pickles, and onion. Set aside.
2. In a small dry frying pan over medium heat, combine cumin seeds, coriander seeds, yellow mustard seeds, and fennel seeds and toast until fragrant, 2-3 minutes. Transfer to a clean grinder or mortar and pestle, and grind until fine.
3. In a separate bowl, combine mayonnaise, lemon juice, garlic, and ginger. Add ground spices and mix well. Add to vegetables, season with salt and pepper to taste, and stir to combine.
Enjoy this dish? Pick up a copy of the book so you can enter Amy Rosen’s contest to win over $1,600 of gift certificates for the restaurants in Toronto Cooks. Details here!