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Root Vegetable Slaw
Root Vegetable Slaw
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Prep Time:
25 minutes
Total Time:
25 minutes
Try this refreshing root vegetable slaw with carrots, radishes, parsnips, and celery root - the perfect light and crisp side dish for winter meals.
Ingredients:
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 cup sherry or red wine vinegar
  • 1 cup chopped parsley, loosely packed
  • 2/3 cup extra virgin olive oil
  • 2 large carrots (choose different colored carrots if you can find them)
  • 2 medium parsnips
  • 1 small celery root
  • 2 black radishes or 1/2 daikon radish
Instructions:
  • Prepare the vinaigrette by combining mustard, salt, sugar, vinegar, and parsley in a blender. Blend for 30 seconds until well combined. Scrape down the sides, then blend on low while slowly drizzling in the olive oil. Increase the speed to high and blend for another 90 seconds until smooth.
  • Prepare the root vegetables: Peel all the vegetables except for the black radishes if using. Leave the black radishes as they add a cool visual element to the salad. Use a vegetable peeler or grater to shred the vegetables into a bowl, aiming for uniform length.
  • Coat shredded vegetables with vinaigrette: Mix the vinaigrette with the shredded vegetables and chill in the fridge for a minimum of 20 minutes before serving.

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