winter slaw with creamy yoghurt-poppy seed dressing

  It's snowing big, thick snowflakes today in Ann Arbor. Still makes me want to just eat soup and not leave the house, but this morning Katie and I put on our boots and walked to the farmer's market to support the year-round sellers. I have to admit it was pretty slim pickings (at least by the time we got there...after getting side-tracked by TeaHaus...). I just got eggs, radish, and a pie pumpkin. (Still have a drawer full of CSA  veggies, too.) It's pretty amazing that Ann Arbor does have a year-round market. Such a great food city! We ended up going from the market to the co-op to Plum, one of Ann Arbor's many superfancy grocery stores. Splurge trip. (But since most all my grocery shopping is done by foot/bike, it's sometimes necessary to have a little stock-up trip!) Anyways, this recipe has been on my "to-make" list for a while. To get some raw veggies and to use some of the seasonal stuff we have on hand. It does involve a lot of chopping/cutting, but it makes a good, big portion. The poppyseed dressing is really good, too.

1/2 cup chopped pecans (toasted)
1/2 red cabbage, shredded (mandolin)
1/2 green cabbage, shredded (mandolin)
2 carrots, matchstick or grated
1/2 small celeriac (peeled, grated)
1 shallot, finely diced (or red onion)
2 celery sticks, finely sliced
1 daikon radish, matchstick cut
1 green apple, peeled, matchsticks or grated
juice of 1/2 lemon
herbs: parsley, mint

yoghurt poppy seed dressing:
1/2 tsp dijon, 2 T apple cider vinegar, 4 T olive oil, 1 T maple syrup or agave, 1 T poppy seeds, 3 T yoghurt, salt and pepper
estimated. taste to get it right.


1. Toast the pecans and set aside.
2. Get all the ingredients small and thin. The mandolin is super helpful for this. Cabbage is grated in no time at all, watch the fingers. :) For carrots, radish, celeriac, apple: I used the mandolin (with the veggie holder) to make thin slices, then I used the chef's knife to cut matchsticks from that. If you want to use a box grater that would work as well, but you can get beautiful matchsticks with the mandolin. As you work, squeeze lemon over grated veggies to prevent browning.
3. Toss everything in a big bowl: use tongs or your hands to get it all mixed.
4. Make the dressing. Serve with toasted pecans.

Recipe idea from The Guardian, best winter salad recipes