Recipe: Root Vegetable Slaw With Orange-Cumin Dressing
Here’s a recipe to chase away the winter blues: a vibrant slaw made from crunchy root vegetables and zesty orange-cumin dressing.
We used celery root or celeriac, pink and white
chioggia beets
Shred the roots into matchstick pieces with a mandoline or other grater, toss them with the zest and juice of a winter orange, some toasted cumin seeds, and a handful of other dressing ingredients, and you’re done!
Root Vegetable Slaw With Orange-Cumin Dressing
Serves 4 to 6
Nutritional Info
Ingredients
Zest and juice of 1 orange (about 1 tablespoon zest, 1/2 cup juice)
- 1 teaspoon
cumin seeds, toasted
- 3 tablespoons
sherry vinegar
- 1 tablespoon
extra virgin olive oil
- 1/2 teaspoon
sugar
- 3
medium carrots (about 8 ounces)
- 2
medium beets (about 8 ounces)
- 1
small celery root (about 10 ounces)
Salt and freshly ground pepper
Instructions
In a large bowl, whisk together the orange zest and juice, cumin seeds, vinegar, olive oil, and sugar.
Peel and shred the carrots, beets, and celery root and add to the bowl. (Do the celery root last as it's prone to browning when exposed to air; see peeling advice here.)
Toss to combine. Season to taste with salt and pepper.
For best flavor, refrigerate for at least 30 minutes before serving.
(Images: Emily Ho)