Asian Style Root Slaw

Here we are deep in winter and it is the perfect time to make root vegetable based slaws. My favorite way is this Asian version, super simple and works with any root vegetable. It's great on tacos, and this version is inspired by Korean flavorings.

Grate any of those knobby roots - turnips, celery root, carrot, daikon radish - and add cabbage if you like, some red or green onion, sprinkle on some rice vinegar, a little sesame oil and soy sauce and presto! You have a fantastic slaw that is delicious, and packed with nutrition! All of those roots are high in potassium as well as great sources of fiber, so they fill you up and keep you hydrated. Win win!

Asian Style Root Slaw

(serves 4-6)

1/2 lb green cabbage

1 large carrot

1 medium turnip, ends trimmed

1/2 celery root, trimmed and peeled

6 inch piece daikon radish

1/2 cup cilantro, chopped

1/2 cup flat leaf parsley, chopped

2 slices red onion, diced

2 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1 tablespoon soy sauce

sesame seeds to garnish

Grate carrot, turnip, celery root and daikon radish on the large holes of a grater; finely slice cabbage with a knife or mandolin and mix in a large bowl. Add onion, cilantro, parsley, rice vinegar, sesame oil and soy sauce and toss well to combine. You can eat it immediately, but allowing the slaw to rest for at least 30 minutes so the cabbage will soften is sometimes preferable. Keeps for up to three days in the refrigerator, but stir to coat with the dressing before serving.

Hugs!