Photograph by Maren Caruso
Much slaw will be had this weekend in honor of our country's Independence. And essential to any slaw is a great dressing. Here's how to design your own take on the classic:
1. Start fresh.
To keep the dish light and bracing, make the dressing acidic. Use a roughly 1:1 ratio of acid (vinegar or citrus juice) to fat (oil or mayo); adjust the taste.
2. Sweeten it up.
A little sugar brings out the vegetables' natural sweetness and balances the char on grilled meats. Try adding small amounts of sugar, honey, or agave syrup for a subtle lift.
3. Don't overdo it.
Never dress slaws too early or too much or they'll lose their crunch. No more than 20 minutes before serving, add dressing in small increments; toss gently before adding more.
Another key to a great slaw? The slice. Click after the jump for our bonus tip on how to get the perfect julienne.
The main difference between salad and slaw is a perfect julienne. We love our mandoline's julienne attachment, but the blade dulls quickly and doesn't work as effectively on some vegetables. This method, which combines the mandoline and a chef's knife, gives you much more control.
Step 1: Using a mandoline fitted with a straight blade, cut produce into very thin slices. If using stone fruit, work from the outside in toward the pit; rotate the fruit and cut rounds from the opposite side, then slice rectangles from either end until you are left with just the pit. Carrots should be carefully sliced on the long bias (chef-speak for diagonal) and beets into large rounds.
Step 2: Once your produce is sliced, it's time to complete the matchstick cut. Stack nectarines, beets, or carrots into manageable piles 3 or 4 slices high and run your chef's knife through the stack, making julienne cuts that are as wide as the slices are thick (about 1/8").
--Mary-Frances Heck
Photographs by Zach DeSart
