Raw Root Slaw
Recipe by Pamela Dunn
I think it is tremendously difficult to get foods fresh enough, consistently enough to produce the desired culinary and nutritional effects of eating a raw diet. That said, many vegetables, prepared raw offer an entirely different flavor experience and an opportunity to vary your diet in a healthy and attractive way.
Try this slaw as a sandwich topping, a side dish or a garnish.
Ingredients
- 2 Cups Carrots – Peel and julienne in 3-4” lengths
- 2 Cups Parsnips – Fresh and firm, prepared as carrots
- 1 Cup Red or Purple Carrots – Same Prep
- ¼ Cup Balsamic Vinegar – Condimente or Fig
Optional:
- Add the apple if you need the sweet to balance the earthiness of the veggies
- 2 Cups Tart Apple – julienne as well
Preparation
- Julienne is my least favorite technique to execute. It is so hard to manipulate the hard veggies that I want to sliver down to tenderness. So, I found a cheat: I bought a peeler with a julienne bar. It is a simple gadget, generally under $15.00, and super easy to use.
- Combine all ingredients, finger toss gently. If you are not a fan of the brown balsamic coloring the fresh veggies, consider a rice vinegar or a traditional Tarragon vinegar.
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