CSA slaw with cabbage, beet, and celery root from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 134) by Renee Erickson and Sara Dickerman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled sesame flatbread

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

  • bernalgirl on June 08, 2025

    I adapted this recipe quite a bit. I used red and green cabbage, carrots, and two heads of fennel, fennel fronds instead of dill, pepitas instead of almonds, and about half the amount of sesame seeds. I loved the zippy dressing, and I concluded that I really don’t like salting slaw and then dressing it, it’s too limp. The dressing is plenty acidic to dress it an hour before serving rather than salting, draining and drying. I’ll make this again using my usual dress-and-let sit approach.

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