Five-Vegetable Slaw
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Serves : MAKES 6 CUPS
By Peter Gordon
January 2002

You will need a mandoline to thinly slice the vegetables. Plus: More Vegetable Recipes and Tips

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon minced garlic
  • Salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 seedless cucumber, peeled and cut into 2-inch lengths
  • 1 small kohlrabi or 2 thick broccoli stalks, peeled
  • 1 small beet, peeled
  • 2 cups finely shredded Savoy cabbage
  • 1 cup mung bean sprouts

How to Make It

Step 1    

In a bowl, whisk the lemon juice with the honey, ginger and garlic; season with salt and pepper. Whisk in the oil.

Step 2    

Using a mandoline on a very thin setting, slice the cucumber, kohlrabi and beet. Stack the slices and cut them into matchsticks.

Step 3    

Toss the kohlrabi and cucumber with the cabbage and bean sprouts, then with the dressing; season with salt and pepper. Toss in the beet and serve.

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