It is rare to find an exciting vegetable in the grocery store in the middle of February. It’s all orange-green tomatoes, rock-hard avocados, and kale. This month, however, I was planning a crunchy root salad already when I came across pink daikon radishes. I paused for a minute, knowing that likely, not everyone that reads this blog will be able to find pink daikon radishes. But I bought them anyways, because their brink color was irresistible. Yes: you can use any sort of radish instead. Regular white daikons. Watermelon radish would be pretty. Easter egg radishes. Red cherry radishes. They will all work, and taste just about the same. I just fell in love with how bright and fresh the pink looked, and how it added little pops of pink to this salad.

Radishes, like many root vegetables, are a good fall back this time of year when little else is fresh or ripe. And while it’s easy to think of root vegetables as potatoes and yams, this salad proves that root veggies can also make a refreshing, bright, and light salad, too. Serve as a side with pulled pork, brisket, chili, or even a panini.

Root Slaw with Lemon Vinaigrette

Published February 6, 2020 by Caitlin Sherwood

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Serves: 4 | Active Time: 20 minutes

Ingredients:

1/3 cup radish, peeled and julienned (pink daikon radish, daikon radish, watermelon radish, or red radishes)

1/3 cup cucumber, julienned

1 large or 2 medium carrots, peeled and julienned

1 golden beet, peeled and julienned

2 tablespoons minced parsley

Black pepper to taste

For vinaigrette:

Juice from 1 Meyer lemon

1/4 cup extra virgin olive oil

1/2 teaspoon honey

1/4 teaspoon dijon mustard

Generous pinch of salt

Directions:

Combine all julienned vegetables and parsley in a medium-sized salad bowl.
In a jar, combine all ingredients for vinaigrette. Place lid on jar and shake to emulsify.
Drizzle vinaigrette over vegetables to taste (you may not need all of the vinaigrette) and toss to coat. Season to taste with pepper.

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