Rainbow Root Salad
The name says it all. This raw veggie salad is easy to make and beautiful to look at, not to mention it tastes great and is full of vitamins and minerals. Serves 6 sides.
Variations: You can substitute 1 cup shredded cabbage for the kohlrabi; if you use red beets instead of gold, they will turn everything pink, which may or may not be desired.
In the farmstand: radish (red or daikon), kohlrabi, gold beets, carrots, scallions or green chives
- 1 sm bunch radish (red or daikon) stems, leaves, & ends trimmed off
- 1 med head kohlrabi peeled, stems, leaves, & ends trimmed off
- 2 med gold beets peeled
- 2 lg carrots
- 4 Tbsp rice wine vinegar
- 1 Tbsp sugar
- 4 Tbsp scallions or green chives chopped
- salt & pepper to taste
Halve and finely slice the radishes, grate the kohlrabi, beets, & carrot.
Combine with remaining ingredients. Serve at room temperature!