comScore
ADVERTISEMENT

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.

ADVERTISEMENT

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
ADVERTISEMENT

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.

Rate Recipe

My rating for Food Network Kitchen’s Shaved Vegetable Salad
ADVERTISEMENT