When preparing root vegetables, we often turn to roasting as a simple way to transform them into something soft and sweet. But finely shredded and tossed with a light dressing, hard vegetables like beets and celery root are crunchy, refreshing and tasty in a totally different way. The best part? These raw sides won't take up any precious oven space on Thanksgiving day.
Shredding root vegetables usually requires either a good mandoline or a food processor, but once everything has been shredded, these recipes are quick and easy. Root vegetable salads often taste better when served a couple hours after assembling and retain their crunch at room temperature, making them good candidates for a buffet-style holiday meal.
• Quick Celery Root Salad with Capers and Lemon: This salad brings the taste of spring celery to the winter table.
• Kohlrabi Slaw: A not-quite-root-vegetable relative of cabbage, kohlrabi is great substitute for its more famous cousin in a creamy coleslaw.
• Shrimp and Daikon Salad: Confession: we've never actually made this crisp daikon radish salad with shrimp. With its salty-puckery umeboshi dressing, it really doesn't need any other adornments.
• Grated Raw Beet Salad: The combination of raw grated beets, lemon and orange juice and fresh herbs is so refreshing yet earthy.
• Carrot Salad with Harissa, Feta and Mint: The bold flavors of this salad are a good match for the familiar sweetness of carrots.
• Kohlrabi Salad: Sesame oil and fennel seeds with kohlrabi sounds like such an interesting combination.