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Food Network Kitchen’s Shaved Vegetable Salad

Food Network Kitchen's Shaved Vegetable Salad
Prep Time
30 min
Yields
6 servings

When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

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ingredients

2
small candy cane beets
1
medium carrot
1
medium watermelon radish, halved
¼
head red cabbage
¼
cup extra-virgin olive oil
1
tsp honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1
small bunch watercress, washed and large stems discarded
2
Tbsp roasted salted pepitas
2
oz fresh goat cheese, crumbled (about ¼ cup)
cup fresh basil leaves, torn into pieces
1
Tbsp roughly chopped fresh chives
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directions

Step 1

Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

Step 2

Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

Step 3

Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

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