Root Vegetable Slaw

November 19, 2009

Root Vegetable Slaw

Sara Jones, Tucson CSA

This is a great way to treat your root vegetables. Even beets and
turnips are delicious raw, and have a much more delicate flavor
than you might expect. If you want to ensure a particularly mild
flavor, soak shredded veggies in well-salted water for about 15
minutes, drain, and then proceed with the recipe. Add thinly
sliced greens if you like, too.

About 2 cups shredded root vegetables, plus thinly sliced greens
if desired
2-3 chopped green onions
Zest and juice from 1/2 large lemon
1/4 cup yogurt, sour cream or mayonnaise
Pinch sugar (optional)
Chopped nuts and/or freshly chopped herbs
Mix together all ingredients, setting aside any extra nuts or herbs
for garnish. Let salad sit at least half and hour before serving to
allow flavors to mix and mellow.

Toss your veggies with either of these dressings, too. Or use
your own favorite coleslaw recipe.

Peanut Ginger Dressing
2 tablespoons peanut butter
1 inch piece fresh ginger, grated
1/4 cup orange juice
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Sesame Soy Dressing
1/8 teaspoon dry mustard
1 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon toasted sesame oil
1 teaspoon chili sauce

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