This recipe is a perfect way to use up fall root veggies like beets, carrots, radishes, or turnips – turning them into something unexpectedly delicious. The sesame ginger vinaigrette is super simple to make, and gives the slaw a unique, asian-inspired flavor that pairs beautifully with the earthy fall veggies.
ROOT VEGGIE SLAW WITH SESAME GINGER VINAIGRETTE
Photo Credit: Lavender and Macarons
INGREDIENTS
For the slaw
2-3lbs assorted winter veggies (carrots, kohlrabi, beets, turnips, radishes, etc)
1 bunch cilantro, roughly chopped
Sesame seeds, to taste
For the vinaigrette
1 garlic clove
1/4 cup rice vinegar
2 teaspoons finely minced ginger
2 teaspoons soy sauce
2 teaspoons yellow miso paste
2 teaspoons honey
5 tablespoons canola oil
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
PREPARATION
To prepare the slaw, carefully shred the vegetables with a box grater into a large bowl (or use the shredding attachment on your food processor).
One handful at a time, squeeze any moisture out of the shredded vegetables and place them in a separate bowl (this prevents the salad from getting watery).
Add the chopped cilantro to the bowl with the shredded veggies.
To make the sesame ginger vinaigrette, combine ingredients together in a small processor and blend until smooth. Taste and adjust seasoning as needed.
Pour the vinaigrette into the salad bowl and toss together to combine. Taste and adjust seasoning as needed. Top with toasted sesame seeds and a bit more fresh cilantro and enjoy!