Winter Vegetable Slaw
This is a delicious way to use our fall and winter vegetables to create a delightful raw salad.
1 large parsnip, or 1/4 celeriac (celery root) about ½ lb, peeled
3 large carrots – if you can find them use rainbow carrots: 1 orange, 1 yellow, 1 maroon total weight about 1 lb
The color of these carrots really adds brightness to the dish.
No need to peel the carrots if they are organic
½ large celery root, also known as celeriac, approximately ¼ lb, peeled
½ small red onion, cut in half lengthwise and slice finely
1 pink lady apple, small dice, put a bit of lemon juice on the apple after you dice it to preserve the color
1 orange, zested and juiced
1 lemon, juiced
½ lime, juiced
1/2 to 1 cup chopped walnuts
1 cup raisins or dried currants
2 teaspoons cinnamon
¼ teaspoon dried chipotle powder – optional: leave this out if you don’t want the salad to have a little kick
¼ cup mayo or vegan mayo
sea salt to taste
Two handfuls baby arugula
If you own a food processor with the plate for grating that will help make the dish so easy breezy!
Cut the parsnip, carrot and celery root so they will fit in the chute of the food processor fitted with the grating plate
and grate ’em up.
No food processor? Use a box grater to grate up the veggies. It might be a bit of a workout!
Put the grated veggies in a large bowl. Add the rest of the ingredients: red onion, apple, orange zest and juice, lemon and lime juice, walnuts, raisins or currants, cinnamon, chipotle, mayo and sea salt to taste.
Mix well and allow to sit for at least 30 minutes before adding the baby arugula.
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