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
- 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.
- 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.
- 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.
- 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.
- 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.
Visited 82 times, 1 visit(s) today
Leave a Reply