Root Veggie Slaw

A neighbor told me that the man who lives next door to her already has radishes and green onions growing in his garden. So I thought a root veggie slaw might be a good way to finish off the winter salads. Use whatever roots or close-to-the ground vegetables you like. The ones in my ingredients list are the ones I had on hand.


Utensils:
Cutting board & knife, food processor or hand grater, mixing bowl,  serving platter
Prep. Time: 10-15  minutes
Cooking Time: None
Categories: Raw, Vegan, Gluten Free, Sugar & Salt Free

Ingredients (Amount of each veggie is up to you. These are suggestions.)
2 organic carrots, scrubbed and trimmed
1/2 org. daikon radish, scrubbed & trimmed (or 5-6 red radishes)
one org. parsnip, scrubbed & trimmed
1/4 red onion
Olive oil & lemon
Salt & Pepper OR
Tessamae Original Dressing*
Lettuce and/or sprouts for serving platter
Olives (optional)

Directions

1. Place all the ingredients in a food processor with grater blade and grate all the veggies coarsely. (You can also hand grate them.) Place in a bowl to toss.

2. Mix about 1/4 cup olive oil with juice of 1/2 a lemon, add salt & pepper if you wish, and toss salad with the dressing. (You may also use a prepared dressing such as Tessamae. * See photo below.)

3. Place on a platter lined with lettuce and/or sprouts and garnish with olives (optional).

Yield: About 2 1/2 cups

Variation: Feel free to add or substitute rutabaga, turnip, sweet potato, etc.  Also, if you like a traditional slaw, use mayonnaise.



*This dressing is light and fruity because it is made with lemon, not vinegar, which I avoid because I don’t like mos vinegars. I bought it in Whole Foods where it was being introduced.



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