Snappy Slaw

The snap in my Snappy Slaw comes from the variety of hardy winter root vegetables and a kick of pepper and dill. If you like the earthy taste of beet greens, shred in a few of them.

Many slaw recipes actually improve in flavor and creaminess when made one or two days ahead. This especially holds true with this recipe adapted from an old copy of Food and Wine magazine.

1/8 teaspoon white pepper

1/2 teaspoon salt

1/4 teaspoon crushed hot pepper (optional)

2 pounds green cabbage, shredded

1 small turnip (4 ounce), shredded

1 parsnip, shredded

2 carrots, shredded

4 red radishes, chopped

2/3 cup red onion, finely chopped

1/4 cup parsley, minced

3 tablespoons fresh dill, minced

2 leaves beet greens, shredded, optional

Dressing:

1 cup mayonnaise

1/2 cup cider vinegar

1 tablespoon sugar

1 teaspoon garlic powder

1/4 teaspoon black pepper

1. In a large bowl or plastic storage container, toss together the salad ingredients with the salt and peppers.

2. In another, smaller bowl whisk together the dressing ingredients.

3. Toss dressing with slaw, season to taste with salt and pepper. Cover and refrigerate 24-48 hours. This salad becomes creamier and more peppery the longer it sits. Just before serving, stir and adjust seasoning if necessary.