The moment one learns the joy of cooking is the moment things get interesting.
A whole world opens up. Recipes, cookbooks, classes, TV shows and food blogs.
It can be a bit overwhelming to the point that there are so many recipes you would like to create you ask, what will I create next? How do I choose?
And then someone makes a suggestion that sounds so amazing you just have to make that next.
Thank you Vivian.
My friend Vivian from KyV farm created this deliciously simple recipe to use up any radishes, root veggies, fresh herbs and any hearty greens that can stand up to hanging out in some marinade.
I officially dubbed it Vivian’s Rockin’ Raw Root Veggie Salad.
Make this basic marinated salad up once and eat 1000 different variations all week!
Add cooked beans and grains, raw nuts, dried fruit, fresh fruit, roasted tofu….
Stuff tacos with it or eat it as a side!
Once you try it I think you will agree – it’s an awesome way to eat raw root veggies!
Vivian’s Rockin’ Raw Root Veggie Salad
Vegan, Gluten Free
Vegetables from KyV Farm
1 watermelon radish
1 golden beet (or any beet but it will color everything red)
4 large carrots (or about 3 cups)
1 small head red cabbage
1 green onion top
2 small green garlic (or 1 clove fresh garlic)
3 broccoli stems
Coarse sea salt and fresh ground pepper, to taste
1/4 cup olive oil
3 Tbsp red wine vinegar (or balsamic vinegar)
2 tsp mustard
2 tsp agave (or honey)
1. Chop all ingredients or place in food processor to chop.
2. Whisk dressing ingredients and pour over salad mixture.
**No nutrition info since serving size may vary widely.