In October I love the appearance of storage vegetables but I’m not quite ready to dive into cozy food all the time. Thankfully many root vegetables are just as good raw as they are cooked and retain a delightful crunch. This slaw combines the colors and flavors of kohlrabi, salad turnips, and watermelon radish. It works equally well as a side or a topping (or both!!). I used it as both with my absolute favorite black bean burgers.
My full share this week was tomatoes, shishitos, kohlrabi, arugula, celeriac, watermelon radishes, salad turnips, kale, and perpetual spinach. Tomatoes and a butternut squash from last week are going into this tortilla casserole. I used the shishitos instead of the poblanos called for in the black bean burgers I served with the slaw. The perpetual spinach and radish/turnip tops were sauteed and stuffed into quesadillas with charred onions and leftover chicken for a super easy dinner. All these root vegetable are perfect for roasted root vegetable bowls.
Quick Fall Slaw
- 1 watermelon radish
- 1 turnip
- 1 kohlrabi
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 1/2 tablespoon full-fay mayo
- Salt and pepper to taste
Wash and peel all root veg (leave on stems as a handle if you are using a mandolin to julienne!). Use a mandolin with the slicing blade inserted to make lengths about 1/8″ wide. If you don’t have a mandolin you can practice your knife skills to cut them (good tips in this video).
In a small jar add the remaining ingredients and shake to combine. Pour over vegetables, toss to coat, and serve.