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BFC Recipes: Winter Vegetable Slaw PDF Print E-mail

By Janice Malin


  • 3 medium carrots
  • 1 small-medium kohlrabi
  • 1 small-medium purple top turnip
  • 1 small rutabaga or gilfeather turnip
  • 1 small purple daikon radish or watermelon radish
  • ¼ of a small red cabbage
  • 1 small red onion
  • 1 yellow pepper
  • ½ large bulb of fennel

Dressing (Ingredients)

  • Tbsp. olive oil (enough to coat)
  • Juice of ½ small lemon
  • 1 tsp. Dijon mustard
  • ½ tsp. course sea salt
  • fresh ground pepper to taste
  • 1 Tbsp. chopped parsley


  1. Peel all vegetables and slice thinly and cut into slivers or shred, creating a fine slaw consistency. A mandoline is ideal for this. Place in a large bowl.
  2. Mix dressing ingredients and pour over slaw one hour before serving and toss well.


     This presents well in a glass bowl because of the colorful mix of vegetables. Variations on the vegetable combinations could include: raw collard greens or kale finely shredded, any radishes or turnips that are available, nappa cabbage, and if preferred, cider vinegar can be added instead of some or all of the lemon.