Page 25 - Tracy Anderson Magazine – Summer 2020

SLAWS

01 PICKLED RADISH AND CARROT SLAW 02 CURRY SLAW (serves 4)

(serves 4)
INGREDIENTS
DRESSING
INGREDIENTS 1 cup jarred artichoke 3 cups green cabbage,
hearts in water, sliced thinly sliced ¼ cup lime juice, freshly
1 15.5-oz can chickpeas, squeezed
drained 1 cup collard greens, ¼ cup avocado oil
chopped
½ Tbsp olive oil DRESSING 1 Tbsp fresh mint leaves, ¼ tsp salt
¼ tsp salt ¼ cup olive oil chopped tsp curry powder
Dash of black pepper 2 Tbsp lemon juice 1 cup carrots, ribboned tsp turmeric
8 cups shredded cabbage 1 Tbsp Dijon mustard using mandolin tsp black pepper
1 cup pickled carrots 2 tsp shallot, minced 2 Tbsp raisins Pinch of ground cloves
1 cup pickled radishes 1 tsp honey ¼ cup red onion, finely
2 stalks celery, thinly sliced ½ tsp salt chopped
1 15.5-oz can corn, ¼ tsp black pepper 1 cup bok choy, sliced
drained
1. To large bowl, add cabbage, collard greens, mint
1. In large skillet, sauté chickpeas in olive oil with salt leaves, carrot ribbons, raisins, red onion, and bok choy.
and black pepper until golden and crispy. 2. Whisk together lime juice, avocado oil, salt, curry
2. Toss sautéed chickpeas with cabbage, carrots, powder, turmeric, black pepper, and cloves to make
radishes, celery, corn, and artichokes in large serving dressing.
bowl. 3. Pour dressing mixture over slaw and toss thoroughly.
3. Whisk together olive oil, lemon juice, mustard, Enjoy!
shallot, honey, salt, and pepper to make dressing.
4. Pour dressing over salad, toss, and enjoy!

BONUS: How to Pickle Your Own Vegetables

1. Prep vegetables. A julienne will work well for
vegetables like carrots, radishes, and red onions.
However, radishes and carrots can also be sliced into
coins (slice on diagonal for carrots). Daikon radishes
can also be thinly sliced using a mandolin. The more
surface area, the more pickling will occur!
2. Boil 2 cups rice wine or regular white vinegar. Add
2 cups water, 2 Tbsp sugar, and 1 Tbsp salt. Let cool
for 5 mins.
3. Pour liquid over vegetables in covered container.
Let sit on counter for 15 mins. Put in fridge overnight,
or at least 2 hours if you’re pressed for time.
4. Serve pickled vegetables on a salad, slaw, or
tacos, in egg salad or summer rolls, or as a side with
a protein dish.

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