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.
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