Tangy Root Vegetable Slaw

Coleslaw’s more sophisticated cousin…

The fresh flavor of your own homegrown root crops shines through with sweet beets and apples, tangy lemon, and earthy turnips and kale.  This is an excellent way to survive the cold days of a Fairfield County winter!

Ingredients from the garden:

5 salad turnips, washed & greens stored for another day
3 golden or red beets, washed & greens stored for another day
5 carrots, washed & chopped
5 large leaves kale, washed, de-stemmed & chopped
1 apple, cored & chopped
4 scallions, peeled & chopped

Ingredients from the pantry:
2 tbsp lemon juice
¼ cup champagne vinegar
½ cup walnut oil
½ cup raisins
kosher salt to taste

Directions:

1. In a food processor, shred turnips, beets, carrots, apple & kale.

2. In a serving bowl combine all ingredients & enjoy!