Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Let’s be honest: it doesn’t need to be the Super Bowl or any other football game for you to enjoy some cooling coleslaw to balance out those spicy chicken wings.
I actually have a habit of stealing and/or trading for other people’s coleslaw in the presence of fried food. I get the coleslaw, they get a hush puppy, or whatever. I know, I know – hush puppies are delicious as well. But hush puppies : coleslaw :: scissors : rock. Probably a lot of people will disagree. But I just love this stuff. It’s refreshing, a little tangy and the perfect compliment to meaty, fried indulgences.
Full disclosure: for optimum slaw, you need to let the cabbage sit for an hour before assembly. More details are below. I just hate it when a recipe has a nasty wait-time surprise. Here’s what you need:
1 small head of green cabbage
1 1/2 teaspoons kosher salt, plus more for seasoning
1/4 cup vinegar
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard (choose a type with horseradish)
1 teaspoon granulated sugar
1/2 teaspoon caraway seeds
1/4 teaspoon freshly ground black pepper
2 medium carrots, chopped
Start by slicing your cabbage very, very thinly, and tossing with the kosher salt. Place in a colander, and place the colander in a bowl or plate to catch dripping water. Finally, place a paper towel on top and weight down with heavy bowl and/or cans. Walk away for one hour, to pull as much moisture as possible out of the cabbage.
Meanwhile, chop the carrots and mix together the vinegar, mayo, sour cream, Dijon, sugar, caraway seeds and black pepper.
After the hour is up, toss the dressing with the cabbage and carrots, and serve.
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