Winter Root Vegetable Slaw

Name: Winter Root Vegetable Slaw
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 1 teaspoon salt; 1 teaspoon sugar; 59 milliliters sherry or red wine vinegar; 237 milliliters chopped parsley, loosely packed; 158 milliliters extra virgin olive oil; 2 larges carrots (choose different colored carrots if you can find them); 2 mediums parsnips; 1 small celery root; 2 black radishes or 1/2 daikon radish

Winter Root Vegetable Slaw is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 4 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. This side dish has 473 calories, 4g of protein, and 37g of fat per serving. If you have wine vinegar, carrots, parsley, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

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.

Ingredients you will need

Mustard

Parsley

Vinegar

Sugar

Salt

Equipment you will use

Blender

Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.

Ingredients you will need

Olive Oil

Equipment you will use

Blender

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.

Ingredients you will need

Root Vegetable

Vegetable

Radish

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.

Ingredients you will need

Vegetable

Equipment you will use

Peeler

Grater

Bowl

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.

Ingredients you will need

Vinaigrette