I’ve been trying to go back to old cookbooks and try new recipes that I’ve previously overlooked. In one of these reviews, I found this intriguing slaw in Veganomicon. I previously overlooked the recipe because I don’t really care for parsnips. But I love beets and am eating more pineapple since it’s one of the low fodmap fruits I can eat, so I thought I’d try it. The recipe is pretty easy to make. You just shred the raw veggies, chop mint, and then combine the vinaigrette ingredients.
The vinaigrette calls for an absurd amount of pineapple juice (2 cups). I used 1.5 cups and thought it was still an unnecessary amount. The slaw was a bit too wet and sweet for me. Even with the nice mint flavor and the beets, the flavor of the parsnips was offputting to me. I found I could only eat small amounts of this at a time. On the plus side, it kept for two weeks in my fridge without going bad because of the pineapple juice. I don’t think I’d make it again, but if I did I’d swap half the parsnips for carrots and halve the pineapple juice.