It may look like traditional cole slaw, but the fresh root vegetables and light dressing used are nothing near as heavy as the traditional mayonnaise based cole slaw. You may use whatever root vegetables are in season and available from your local farmers market to create this root vegetable slaw.
Root vegetables are naturally high in many minerals because they are grown within the soil. Many are also high in Vitamin C and Beta Carotene.
1 teaspoon Dijon mustard
1 teaspoon sea salt
1 teaspoon sugar
1/4 cup red wine or apple cider vinegar
1 cup chopped parsley
1/2 cup olive oil
2 large carrots (of any color!)
2 medium parsnips
1 small celery root
1/2 daikon radish
Combine the mustard, salt, sugar, vinegar and parsley in a food processor or blender and process until combined. Scrape down the sides and process on low, adding the olive oil in a slow drizzle. Process until smooth.
Peel all vegetables (except the radish) and use a food processor to grate each vegetable. The grating can also be done by hand, it just takes longer :). Toss with vinaigrette and serve.
Recipe and Photo by Michelle