The first time I had this root vegetable salad or slaw was for a Hanukkah celebration at my friend Carol’s house. The crunchy texture and the earthy flavors of the raw root vegetables was simple yet gratifying. This slaw is inspired by Ottolenghi from his cookbook “Jerusalem.”
Root Vegetable Slaw
Published on February 17, 2020 | By surleplat |
- Prep Time
- 3-4 medium beets, red and golden
- 4 medium carrots, if you can use rainbow carrots
- 1/2 celery root
- 1 medium kohlrabi
- 1/2 cup TBSP lemon juice
- 1/2 cup olive oil
- 4 TBSP sherry vinegar
- 4 tsp sugar
- 3/4 cup cilantro, coarsely chopped
- 3/4 cup mint leaves, chopped
- 2/3 cup parsley, coarsely chopped
- 1 TBSP lemon zest
- 1 cup of labneh or plain greek yogurt
- salt and ground pepper
- Peel all the vegetables and slice them thinly into matchsticks. If you have a mandolin for slicing this will make the task easier. Place all of the strips in a bowl with cold water.
- For the dressing: Place the lemon juice, olive oil, vinegar, sugar and 1 tsp salt in a small saucepan. Simmer until sugar and salt have dissolved. Remove from heat.
- Drain the vegetable strips and let them dry. Place the veggie matchsticks in a dry bowl and pour the hot dressing over them. Mix well and let them cool. Refrigerate for about an hour or longer.
- When ready to serve, add the herbs, zest, a little more salt if needed and ground black pepper to taste. Toss well and serve. Optional to serve with labneh or Greek yogurt on the side.