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Honey Vanilla Bean Slaw
Makes 1 Quart
*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
1Split 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.
2Place the minced ginger in a small bowl. Add honey, vinegar and pineapple juice, then whisk in the two oils.
3Add dressing to the vegetables and season to taste with salt and pepper.
Executive Chef George Bargisen, Trillium bis at The Sagamore, Bolton Landing, New York