Beet, Endive, and Pear Slaw

Name: Beet, Endive, and Pear Slaw
Ingredients: 1 1/2 pounds, beets, peeled and shredded; 1/4 cup, Sugar, plus extra for seasoning; , Salt and pepper; 1/2 cup, extra-virgin olive oil; 3 tablespoons, sherry vinegar, plus extra for seasoning; 2 tablespoons, Dijon mustard; 2 heads, Belgian endive (4 ounces each), cored and sliced thin on bias; 2 , pears, peeled, halved, cored, and cut into 1/8-inch matchsticks; 1 cup, fresh cilantro leaves

Side Dishes
Vegetables
Vegetarian
Salads

By Andrew Janjigian ･ Appears in Cook's Illustrated July/August 2016

Root vegetables can add a lively twist to coleslaw. You just need to treat them right.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 4 to 6

TIME 40 minutes

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

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