Winter Root Vegetable Slaw
It looks like cole slaw, but this shredded salad of root veggies — carrots, radishes, parsnips and celery root — is an excellent accompaniment to heavier winter foods.
Ingredients
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 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
- 2 medium parsnips
- 1 small celery root
- 2 black radishes or 1/2 daikon radish
Directions
- Make the vinaigrette: Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting.
- Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.
- Shred the root vegetables: Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in.
- Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.
- Toss shredded vegetables with vinaigrette: To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.