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Root Vegetable Slaw

This is a great way to treat your root vegetables. Even beets and turnips are delicious raw, and have a much more delicate flavor than you might expect. If you want to ensure a particularly mild flavor, soak shredded veggies in well-salted water for about 15 minutes, drain, and then proceed with the recipe. Add thinly sliced greens if you like, too.


  • About 2 cups shredded root vegetables, plus thinly sliced greens
  • if desired
  • 2-3 chopped green onions
  • Zest and juice from 1/2 large lemon
  • 1/4 cup yogurt, sour cream or mayonnaise
  • Pinch sugar (optional)
  • Chopped nuts and/or freshly chopped herbs


Mix together all ingredients, setting aside any extra nuts or herbs for garnish. Let salad sit at least half and hour before serving to allow flavors to mix and mellow.

Toss your veggies with either of these dressings, too. Or use
your own favorite coleslaw recipe.

Peanut Ginger Dressing
2 tablespoons peanut butter
1 inch piece fresh ginger, grated
1/4 cup orange juice
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Sesame Soy Dressing
1/8 teaspoon dry mustard
1 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon toasted sesame oil
1 teaspoon chili sauce

Submitted by Sara Jones, Tucson CSA