Ingredients with Measurements:
- 2 medium-sized caiguas, peeled and julienned
- 2 medium-sized carrots, peeled and julienned
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the julienned caiguas, carrots, red onion, cilantro, and parsley.
2. In a separate small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the slaw mixture and toss until all the vegetables are coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Once chilled, give the slaw a final toss and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 160
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 110mg
- Total carbohydrates: 13g
- Dietary fiber: 3g
- Sugars: 8g
- Protein: 2g
Substitutions for ingredients:
- Caigua can be substituted with cucumber or zucchini.
- Red onion can be substituted with white or yellow onion.
- Cilantro and parsley can be substituted with any fresh herbs of your choice.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Add shredded cabbage or sliced bell peppers for extra crunch.
Tips and tricks:
- Use a mandoline or a julienne peeler to easily julienne the vegetables.
- For a creamier slaw, add a dollop of Greek yogurt or mayonnaise to the dressing.
Storage instructions:
- Store the slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the slaw in a large bowl or on individual plates.
Garnishes:
- Garnish with additional chopped herbs or a sprinkle of sesame seeds.
Pairings:
- This slaw pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
- Serve with a side of quinoa or brown rice for a complete meal.
Troubleshooting advice:
- If the slaw is too dry, add more dressing or a splash of apple cider vinegar.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
Food history:
- Caigua is a vegetable native to South America and is commonly used in Peruvian cuisine.
Flavor profiles:
- This slaw is tangy, slightly sweet, and herbaceous.
Serving suggestions:
- Serve as a side dish or as a topping for tacos or sandwiches.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian
Taste: Tangy, Crunchy, Refreshing, Savory