Vegetable slaw from Tartine All Day: Modern Recipes for the Home Cook (page 148) by Elisabeth Prueitt and Jessica Washburn and Maria Zizka

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • pastaplease on August 30, 2023

    The dressing for this is delicious. For the slaw, I skipped the endive because I don't like it; was going to add a different lettuce, then decided against it so that any leftovers would hold up better. I'll be making this a lot, I already know, and I can see it would be easy to change up the veggies. Sliced sugar snap peas, broccoli, pine nuts instead of almonds ... plenty of possibilities. It's the dressing that makes it.

  • peaceoutdesign on November 03, 2022

    Salt the cabbage and fennel first with 1 1/2t kosher to remove water. Let it sit for at least 1 our then rinse and use the salad spinner to drain well. I used sliced almonds instead of the Marconas but just added them to the top so if there were left overs the nuts didn't get soggy.

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