Honey Mustard Slaw with Beets and Pancetta
HONEY MUSTARD SLAW WITH BEETS AND PANCETTA (SERVES 4)
Since Thanksgiving is still sitting on my thighs I have been craving fresh, light salads. This did the trick and the beets looked beautiful against the green of the napa cabbage. Very refreshing indeed!
- ¼ cup slivered almonds
- 1 napa cabbage - shredded
- 1 beet - peeled, cleaned, julienne
- ¼ pound pancetta - thinly sliced
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon honey
- 1 tablespoon mustard
- ¼ teaspoon celery seed
In a dry skillet toast almonds over medium heat until they become fragrant and golden, about 5 minutes. Set toasted almonds aside. In the same skillet cook pancetta until browned, about 10 minutes. Transfer pancetta to paper towel to soak up excess grease from frying.
In a small mixing bowl add all dressing ingredients and combine throughly. In a separate mixing bowl combine cabbage and dressing. Refrigerate cabbage, and dressing for an hour or two. Remove from refrigerator and stir in almonds. Divide salad among 4 plates and garnish with beet and pancetta.
I tried to make my own mayonnaise and it was a disaster. Sorry, this I did have to buy prepared. Please do let me know if anyone has any suggestions for homemade mayonnaise. Mine didn't thicken and tasted worse than it looked.
Reader Comments (4)
For those vegans out there...replace the mayo with Vegenaise
Wow, this sounds great!! I am in need of a new salad and this will fit the bill! Looks really pretty too.
hi! loved your blog, is so "tasteful" I really want to try this recipe and the pizza one!. I'm gonna comeback for more :-)
greetings from Shanghai!
Try making the mayo in your blender. It works for me--I've never been able to hand whisk without the emulsion falling apart. Generally what I do is crack an egg into the blender with a tsp of powdered mustard seed, a teeny bit of lemon juice, and a little bit of garlic or dried herbs (if I want the mayo to be non-plain). Blend that for 30 seconds or so on a high speed, and the ever so gradually, while the blender is running, drizzle a thin stream of canola oil through the top. (I don't like olive oil mayo.) It will take a cup of oil or so; just keep the blender running the whole time. You'll notice it start to thicken.
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