Growing Chefs! Ontario Root Vegetable Slaw

Root Vegetable Slaw

This combination of root vegetables and dressing makes the perfect snack on its own, or the perfect topping for your next Taco Night.
Serves 6-8
1 teaspoon Dijon mustard1 teaspoon sugar1/4 cup apple cider vinegar1 cup chopped cilantro, loosely packed2/3 cup grape-seed oil2 large carrots (choose different coloured carrots if you can find them)2 medium parsnips1 small celery root2 black radishes or 0.5 daikon radish Salt to taste
Measuring cupsMeasuring spoonsBlenderSpatulaScissorsKnife or safe chopperGraterPeeler

Get Organized

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Make the vinaigrette: 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.

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

Shred the root vegetables: Peel all the vegetables except for the radishes, if you are using black ones.

Using a coarse grater or food processor, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.

Toss shredded vegetables with vinaigrette: To finish, toss some of the vinaigrette with the shredded vegetables and season with salt to taste. Let stand in the fridge for at least 20 minutes before serving.