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:

1. Place shredded vegetables into a large bowl. Add herbs and scallions and toss well.
2. 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.
3. Pour the dressing over the salad and toss to combine.
4. Adjust salt and pepper as needed.