Winter weather makes me crave burbling stews and slow roasts. But nutritionist Joan Gussow — a Columbia University professor who has been fighting for a return to a farm-based food system for 50 years — knows that sometimes you just need a salad. And while one locavore named winter “the leafless season,” her simple slaw of gorgeous grated raw apple, beets and carrots is a bright delight on the darkest days of the year. The citrus and ginger make it so refreshing, you’ll find yourself craving it in summer, too.
Apple, Beet, Carrot “ABC” Salad, adapted from The New Greenmarket Cookbook
1 large apple, cored
2 medium beets, peeled
2 larges carrots
1 tablespoon freshly grated ginger
Juice of 1 lime or lemon, or of half of an orange
1 to 2 tablespoon(s) olive oil
Salt and pepper to taste
Using a grater or the grating attachment of a food processor, shred the apples, beets and carrots.
In a separate large, mixing bowl, combine ginger, citrus juice, olive oil and salt and pepper. Add the grated mixture and toss to combine. Season to taste with salt and pepper.