Leek-Radish Slaw with Smoked Paprika Aioli

One of my goals for this week was to focus on vegetables. I’ve been residing in carb-land lately, and while I haven’t been eating really badly, there has been a noticeable reduction in veggies. In order to do that, I ordered a CSA box for the week.

“CSA” stands for “community supported agriculture” and it’s a great way to get freshly picked, local produce delivered to your door. Many companies even let you choose what you want to receive in your box. For those in California, Farm Fresh to You is a great company. (If you order from them, use my referral code KELL6947 where it says “promo code” and get $10 off your first box!)

I thought this was a great way to do it, as I feel more guilty when I don’t eat freshly-picked, local  produce than what comes from the grocery store. I was really excited that is, until I saw what I’d chosen for my box this week. Some great fruit (apples, mandarins, grapefruit and lemons), some beautiful chard, Russian finger potatoes, a huge leek, and a bunch of radishes. Definitely a random assortment of things, but they do represent the promise of spring, which many people need right now 🙂 , as does this salad.

Leek-Radish Slaw with Smoked Paprika Aioli

• 1 large leek, cut in thin rings
• 3 large radishes, thinly sliced
• 2 carrots, shredded
• 1 teaspoon sesame oil
• 1 tablespoon coconut vinegar (or substitute rice, champagne or other light vinegar)
• salt & pepper to taste

Thinly slice the leek and rinse thoroughly. Leeks tend to be dirty inside, so wash it well. Place in a bowl along with the radish slices and carrot. Add the sesame oil, vinegar, salt & pepper and toss well.  Let sit for about 5 minutes, or while you’re blending the aioli.

Smoked Paprika Aioli *

• 1/2 cup cashews (or substitute pine nuts or macadamia nuts)
• 1 tablespoon coconut vinegar
• 2 tablespoons water
• 1 tablespoon smoked paprika
• salt & pepper to taste
• 1 teaspoon lemon juice

Blend all ingredients together until smooth.

* If you’d prefer not to make your own, use your favorite vegan mayo and add the coconut vinegar, smoked paprika, salt & pepper.

In making this, I chose to use a light dressing directly on the salad, and drizzle the aioli on top, but you can stir it right in for a more mayonnaise-y slaw. It does have a sharp flavor from the leeks and radishes, so the aioli helps cool it down a bit.

This is also a fantastic base for a wrap/taco with your favorite vegan protein. I made this with Gardein fish fillets, a whole wheat tortilla, and drizzled on a little balsamic vinegar before eating ~ amazing!