Root Vegetable Slaw

Ingredients

• 1 medium carrot, peeled and julienned
• 1 medium parsnip, peeled and julienned
• 1 small beet, peeled and julienned
• 1/2 small celeriac (celery root), peeled and julienned
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Dressing

• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Equipment

• Cutting board
• Knife
• Vegetable peeler
• Julienne peeler or mandoline slicer
• Large mixing bowl
• Small bowl or jar (for the dressing)
• Whisk or fork

Preparation

1. Prepare the Vegetables:
   • Peel and julienne the carrot, parsnip, beet, and celeriac. If you don’t have a julienne peeler or mandoline slicer, you can also cut the vegetables into thin matchsticks with a knife.
   • Thinly slice the red onion.
   • Chop the parsley.
2. Make the Dressing:
   • In a small bowl or jar, combine the apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper.
   • Whisk or shake well to combine until the dressing is emulsified.
3. Assemble the Slaw:
   • In a large mixing bowl, combine the julienned carrot, parsnip, beet, celeriac, and sliced red onion.
   • Pour the dressing over the vegetables.
   • Toss well to coat all the vegetables with the dressing.
4. Let It Marinate:
   • Allow the slaw to sit for at least 15-20 minutes to let the flavors meld. For a more intense flavor, refrigerate for an hour or more.
5. Serve:
   • Just before serving, toss the slaw again and sprinkle with chopped parsley.

Notes

• Feel free to add other root vegetables like radishes or turnips for extra variety and color.
• Adjust the sweetness and acidity of the dressing to taste by adding more honey/maple syrup or vinegar.
• This slaw can be stored in the refrigerator for up to 2 days. The flavors will develop further over time.