Meatless Monday: Beet and pear slaw on tortillas with dill crème fraiche
A slaw that is sweet and tangy, crunchy and tender, the perfect texture to be wrapped up in a corn tortilla or on its own
The word "slaw" is kind of like the word "casserole" … there’s just nothing appealing about it!Skip to next paragraph
Beyond The Peel
Cookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.
Subscribe Today to the Monitor
Hey, baby, want some slaw for dinner?
Not that appetizing.
But this slaw is different, nothing at all like its grandfather, the coleslaw, so don’t let the name deter you from trying it. You know the “grandfather coleslaw” I’m talking about. The nasty one found in buckets at the grocery store, or the one so often served next to fish and chips. The one that is literally dripping wet with a nasty mix of mayonnaise and unpronounceable ingredients and the cabbage has gone all limp and soft in this unnatural state.
This slaw is sweet and tangy, crunchy and tender, the perfect texture to be wrapped up in a corn tortilla or on its own. Leave out the tortilla and serve it on a bed of greens with sliced avocado instead. Mmmm. To bad there’s none left….
Every once and a while, I make something that so thoroughly hits the spot that I’m thrilled for days. This was one of those. The best part is that this beet slaw, as good as it is mixed with all the other components of the meal, is just as delightful on it’s own. I find myself with a fork in hand reaching into the beet slaw bowl to have a couple of bites, like drinking from the milk carton.
It’s funny how this simple act feels kind of naughty. Yet there’s nothing naughty about raw beets and pear with the lightest dressing as a quick little snack. This is a “naughty” I can feel good about. If all the things in our fridges could inspire such a feeling, wouldn’t the world be a different place?
The added bonus of this dish is that it’s not often I can put something together that fits many different eating requirements and as you can imagine, I get really excited when I do!
I plan to keep this ditty in my back pocket since it would make an easy meal for raw foodies and vegans alike. Omit the dill crème fraiche and you have a perfect vegan meal (with vegan friendly corn tortillas that is) or a raw meal with fresh sliced avocado and the beet and pear slaw. (Meat eaters aren’t left out, since it’s fantastic with shredded chicken.)
Since I have converted my husband from a beet “hater” to a beet “lover,” grated and shredded beets find its way into our meals quite often. Most often it’s added to a green salad for a little crush and sweetness. This was a nice change of pace and a great way of making beets the main attraction.
Beet and pear slaw on tortillas with dill crème fraiche
4 cups of grated beets
1 firm pear, cored and diced
1 green onion, finely sliced
2-3 tortillas per person
Beet and Pear Slaw*
Dill Crème Fraiche
*In a large bowl, add the grated beets, diced pear and sliced onion. Add the vinaigrette. Season with salt and pepper to taste.
Apple Cider Vinaigrette
2 teaspoons apple cider vinegar
2 teaspoons olive oil
2 teaspoons raw honey
Combine the above ingredients until honey is well blended through out. Add the dressing to the salad and toss to coat well.
Dill Crème Fraiche
1/3 cup of Crème Fraiche (sub in sour cream or Greek style yogurt if you like)
2 tablespoons fresh dill, finely chopped
Combine the ingredients until well combined.
In a hot pan, heat the tortillas. Put a few slices of avocado at the base, top with 2 heaping spoonful’s of Beet and Pear Slaw. Add a dollop of crème fraiche and serve immediately.
To make the Corn Tortillas, use the recipe from Gnowfglins e-course. Wardeh turned me on to Bob’s Red Mill Masa Harina that is already soaked in limewater to make it consistent with traditional cooking methods. It’s also made from GMO free corn flour, which is not easy to find. Now if I could only find corn meal already soaked in lime I would be a happy camper.
Addition to consider: Add fresh mint or cilantro, ginger, apple or a little cabbage to the slaw to change it up. Or incorporate the Dill Crème Fresh right into the slaw for a different take on the same dish.
Use a firm or almost under ripe pear so that it doesn’t get mushy when the ingredients are mixed together.
Sour Cream or Greek Yogurt can be substituted for the crème fraiche but nothing beats the real thing. Where I live, crème fraiche is one of the few things I can buy that doesn’t have a bunch of added ingredients, even when I buy organic.
Related post on Beyond the Peel: Maple Roasted Yellow Beets and Apples
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.