Root Slaw with Lemon Vinaigrette

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

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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:

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

Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

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Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

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What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by Caitlin Sherwood

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Serves: 6   |    Active Time: 20 minutes

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Ingredients:

For the salad:

2 cups thinly sliced purple cabbage

1 red pepper, sliced in thin strips strips

1 carrot, julienned

1/2 cup daikon radish, julienned

1 heaping cup bok choy, roughly chopped

1/2 cup Maple-Orange Sriracha Roasted Cashews

Optional: 2 tablespoons minced cilantro

For the vinaigrette:

Juice from 1 medium orange

2 tablespoon rice vinegar

2 tablespoon toasted sesame oil

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

Directions:

1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
3. Serve, adding more vinaigrette to taste.

Green Machine Slaw with Ginger Lime Vinaigrette

With toasted slivered almonds, crunchy sugar snap peas, creamy avocado, and bright cucumber, this extraordinarily green slaw is everything you need and more when you're craving a plateful of veggies and something bright. 

It started as a simple thing -- a slaw to be served under some salmon burgers I've been working on. But then it spiraled out of control: as I drove home, I started to day dream about an everything-green slaw and what all could go into it. Next thing you know, I'm pulling off the thoroughfare and aiming for the closest grocery store to pick up a few things I don't have at home: green onions, limes, and a green bell pepper. 

With the color green as my muse, I headed home and immediately started slicing and dicing. The salmon burgers? I'm sure they were fine, but I don't quite remember. It was the slaw that got all of the attention. Dressed in a bright ginger-lime vinaigrette, it was refreshing and bold. Bits of toasted almond added a punch that was rather addicting, and avocado -- well, we all love avocado, don't we? 

Here's to the color green! It makes for one pretty slaw. 

P.S., Every time I post a salad recipe showing this salad bowl, I get asked about the bowl. It is my favorite salad bowl! Mine was a gift, but I've see a very similar one on Amazon (affiliate link!).

Green Machine Slaw with Ginger Lime Vinaigrette

Published April 3, 2018 by Caitlin Sherwood

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Serves: 6   |    Total Time: 15 minutes

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Ingredients:

For the Slaw:
• 1/2 head savoy cabbage, thinly sliced
• 1 green bell pepper, cut julienne
• 1 cucumber
• 2 green onions
• 1 cup sugar snap peas, chopped
• 1 jalapeño, thinly sliced (optional)
• 1 avocado, cubed
• 1/4 cup minced cilantro
• 1/2 cup slivered almonds, toasted

For the Vinaigrette:
• 1/4 cup lime juice
• 1/4 cup olive oil 
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon salt 
• 1 teaspoon maple syrup 
• 1 teaspoon fresh ginger, grated on microplane

Directions:

1. Place thinly sliced cabbage and sliced bell pepper in large salad bowl.
2. Cut cucumber on a bias (here’s a video on how to do that), and add to bowl. Then, remove roots and dark green parts form green onions, slice green onions, and add to bowl. Add add optional jalapeño, cubed avocado, minced cilantro, and slivered almonds. Toss salad to combine ingredients.
3. In a small jar, combine lime juice, olive oil, sesame oil, salt, maple syrup, and grated ginger. Place lid on jar and shake until combined. Pour dressing over salad and toss until everything is coated. Serve.