The slaw is very popular side item especially in the fall and cooler months but is pretty flexible as a side item. I created that recipe for my Certified Executive Chef exam and sold it on a menu once and it is still here. It is well balanced and delicious.
| INGREDIENTS | DIRECTIONS |
|---|---|
Vegetable Slaw 2 oz Carrots (fine julienne) 2 oz Red Onion (fine juliene) 2 oz Red Bell Pepper (fine julienne) 4 oz Zucchini (fine julienne) 4 oz Yellow Squash (fine julienne) 2 oz butter 2 oz olive oil salt and pepper to taste |
Vegetable Slaw 1 Peel the carrots and cut into 2 inch long pieces. Square off and fine julienne. Hold in cold water so they don’t curl. 2 Cut the flesh off the pepper like squaring off the carrot. Cut into 2 inch pieces and fine julienne across the entire side of pepper 3 Cut the zucchini into two inch pieces and then cut the skin off just like squaring off the carrot. Discard the center of the squash and fine julienne the green skin evenly like the others. 4 Repeat the same process for the yellow squash. 5 Heat a strap pan or flat top on 350 until very hot. Add the oil and start sautéing the red bell pepper and carrots. Be careful not to get any color on them. 6 Once the carrots and pepper have cooked a few minutes add the squash and butter. Season with salt and pepper. 7 Sauté until al dente and pan up for service with holes in the plastic. |
Ingredients
Directions
Peel the carrots and cut into 2 inch long pieces. Square off and fine julienne. Hold in cold water so they don’t curl.
Cut the flesh off the pepper like squaring off the carrot. Cut into 2 inch pieces and fine julienne across the entire side of pepper
Cut the zucchini into two inch pieces and then cut the skin off just like squaring off the carrot. Discard the center of the squash and fine julienne the green skin evenly like the others.
Repeat the same process for the yellow squash.
Heat a strap pan or flat top on 350 until very hot. Add the oil and start sautéing the red bell pepper and carrots. Be careful not to get any color on them.
Once the carrots and pepper have cooked a few minutes add the squash and butter. Season with salt and pepper.
Sauté until al dente and pan up for service with holes in the plastic.