| Back to: Recipe HomeVegetables/Side Dishes Recipes | Printable View |
Honey Vanilla Bean Slaw
Ingredients
| * | 4 vanilla beans, split and shaved thin |
| * | 1 red onion, small julienne |
| * | 1 red bell pepper, small julienne |
| * | 1 yellow bell pepper, small julienne |
| * | 1 green bell pepper, small julienne |
| * | 1 cup jicama, small julienne |
| * | 1/2 cup carrot, small julienne |
| * | 1 cup daikon, small julienne |
| * | 3 scallions, thinly sliced on the bias |
| * | 1 teaspoon ginger, minced |
| * | 2 ounces honey |
| * | 4 ounces white balsamic vinegar |
| * | 2 ounces pineapple juice |
| * | 1 ounce walnut oil |
| * | 4 ounces canola oil |
| * | 2 teaspoons kosher salt |
| * | 2 teaspoons freshly cracked black pepper |
Instructions
| 1 | Split the beans down the middle lengthwise. Lay bean down flat and julienne the bean very thin. Place them in a large serving bowl with all the julienned vegetables and scallions. |
| 2 | Place the minced ginger in a small bowl. Add honey, vinegar and pineapple juice, then whisk in the two oils. |
| 3 | Add dressing to the vegetables and season to taste with salt and pepper. |
Source
Executive Chef George Bargisen, Trillium bis at The Sagamore, Bolton Landing, New York