Rainbow Root Vegetable Salad
Eat the rainbow of vibrant vegetables ~ a light, fresh and satisfying botanical bowl full of crunch!
Shop your local farms and farmers’ markets for thoughtfully grown in-season vegetables.
- Serves2 - 4
- Cooks in 0
- Prep time 10 mins
- Make in advance
- Light & Fresh
- Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Heart Healthy
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
Ingredients
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Method
Rainbow Root Vegetable Salad
WASH all your vegetables. Peel watermelon + daikon radish, + carrots.
THINLY SLICE Julienne | matchstick vegetables – see photo gallery boards.
TOSS all salad ingredients together well. Add any salad dressing just before serving.
STORE salad un-dressing in the fridge in a glass container with a lid.
Serving Ideas
with Cranberry & Orange Salsa
drizzle with oil + vinegar and sprinkle with salt
toss with Chive & Thyme Herbal Dressing
drizzle with Miso Jalapeno Satay Sauce
serve on a bed of salad greens with Hummus
served dolloped with Kale & Green Bean Pesto
make a Spicy Roasted Veggie Bowls
topped with Cider & Spice Roasted Nuts.
Chef tips + Ingredient Swaps + Ideas
JULIENNE = matchstick cut – see photo gallery for knife skills.
ADD | SWAP for vegetables like hakurei salad turnips, celeriac, yellow beetroot, kohlrabi, cucumber, peppers, fennel, apple, bok choy, cabbage.
ADD HERBS like chives, scallions, parsley, cilantro.
ADD LEAFY GREENS like lettuce, romaine, endive, chicory, radicchio, arugula, red cabbage, bok choy, frisee.
LETTER WEEKLY 