Crunchy Root Vegetable Slaw

Crunchy Root Vegetable Slaw

This is a great Winter salad, a great accompaniment to hot Wintery dishes, and healthy as well. Winter root vegetables are julienned and dressed with a chilli vinaigrette before toasted almonds and poppy seeds are added. There is not much that is more delicious than this. You can make it at other times of the year – I do – but it is harder to find kohlrabi or jicama in Summer.

The recipe is an Ottolenghi one, from his book Plenty More. I received my first Ottolenghi book, Ottolenghi, as a gift after a visit to London, and before Yotham had made an impact in Australia. It was an eye opening book at the time, and it is a measure of the impact of Ottolenghi and his crew that we now take as normal many of the ingredients that Yotham introduced and were harder to find at the time.

In fact, today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Check out our collection of Incredible Slaw recipes.

Similar dishes include Chopped Salad, Kohlrabi Creamy Soup, Turnip Salad with Capers, Red Cabbage Slaw with Barberries, Waldorf Salad, Ensalada, and Roast Beetroot Salad with Sweetcorn.

Browse all of our Salads and all of our Ottolenghi dishes. We have written about our experiences cooking through Plenty More. Or explore our Mid Winter dishes.

Crunchy Root Vegetable Slaw

Crunchy Root Vegetable Slaw

ingredients
1 small kohlrabi or jicama, peeled and cut into fine julienne, roughly 5cm long and 1-2mm
thick
¼ small swede, peeled and cut into fine julienne
1 small turnip, peeled and cut into fine julienne
1 small carrot, peeled and cut into fine julienne
1 red chilli, finely chopped
1 Tblspn lemon juice
1 Tblspn cider vinegar
1.5 tspn caster sugar
1.5 Tblspn rapeseed oil
25g flaked almonds
2 tspn poppy seeds
20g coriander leaves
15g dill leaves
50g pomegranate seeds (seeds from about ½ small pomegranate) (optional)
sea salt

method
Place the sliced vegetables in a large bowl and add the chilli, lemon juice, vinegar, sugar, oil and salt. Mix well and set aside.

Place the almonds in a small pan and toast over medium heat for 1 minuted, stirring all the time. Add the poppy seeds and toast for another minute, taking care not to burn the almonds. Remove from the pan and set aside.

Just before serving, add the almonds, poppy seeds, coriander and dill to the vegetables and mix together. Transfer to a serving bowl or platter, spoon over the pomegranate seeds (if using) and serve.

recipe notes and alternatives
Other vegetables can be used in this dish. Try tart apple, beetroot, celeriac and/or Jerusalem artichokes.

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