Raw Root Vegetable Salad

AlysonGerwe
AlysonGerwe Posts: 1 Member
edited December 2024 in Recipes
Portion size: 4 cups

1 small golden beet
1 carrot
1 small parnsip
1 Tbsp olive oil
1 Tbsp white wine vinegar
2 Tbsp chopped cilantro
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/8 tsp black pepper
1/8 tsp ground ginger
1/2 tsp lemon zest

Prepare the vegetables by washing, peeling, and slicing into matchstick size pieces. Toss to mix together in a bowl. In a different bowl, mix together the oil, vinegar, and spices. Add to the vegetable mix. Add the chopped cilantro and lemon zest. Toss everything to mix and coat.

Replies

  • neugebauer52
    neugebauer52 Posts: 1,120 Member
    My favourite: peeled carrot through the food processor blade - not too fine. Add a fresh red chili, a touch of sweetener, a little salt and the juice of a lemon. Serve with a blob of plain yoghurt. Keeps well in the fridge for a day or two.
  • weatherking2019
    weatherking2019 Posts: 943 Member
    I like Daikon Radish in my salad. It's sweeter in the winter.
  • acpgee
    acpgee Posts: 8,465 Member
    That fine julienne looks pretty, but I make my life easier by using a spiralizer or grating coarsely in the food processor.
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