This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.
Serves 4
Ingredients:
- 5 cups of mixed peeled, shredded roots (Chiogga beets, daikon radish, celery root and carrots)
- 1/2 cup chopped arugula
- 1/4 cup chopped cilantro
- 3 scallions, finely minced
- 1/4 cup olive oil
- 1-1/2 Tablespoon cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
Method:
- Place shredded vegetables into a large bowl. Add herbs and scallions and toss well.
- Put olive oil, vinegar or lemon juice and mustard into a empty, clean jar. Season with salt and pepper. Close the jar with its lid and shake well to combine.
- Pour the dressing over the salad and toss to combine.
- Adjust salt and pepper as needed.