Root-Veggie Slaw with Crispy Bacon

This Root Veggie Slaw recipe makes the most of many of our favourite fall veggies - carrots, parsnips, apples, and radicchio! If you want to make it in advance reserve the bacon until you serve in order to keep it crispy. Want to make it plant-based? Try using eggplant bacon.

Root-Veggie Slaw with Crispy Bacon

3 medium-sized carrots
2 parsnips
1 hard, green apple
1 head radicchio
1/4 C crème fraîche
the juice & zest of 1 medium-sized lemon
1 t honey or maple syrup
2 T whole grain mustard
4-5 pieces bacon
In an oven set to 375°F, cook bacon on a sheet pan until crispy. Remove from oven, and set one a rack over paper towels to drain.

Peel & wash carrots, parsnip & apple. Julienne everything using a mandolin at 1/8 inch. Roughly chop radicchio & toss everything together in a large mixing bowl.

In a separate small bowl, zest & juice the lemon. Add mustard, crème fraîche & honey/maple syrup; mix to incorporate. Season to taste.

With your hands, mix together the dressing with the vegetables. Cut the bacon into bite-sized pieces & scatter across the top.

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