Recipe: Root Vegetable Slaw With Orange-Cumin Dressing

Recipe: Root Vegetable Slaw With Orange-Cumin Dressing

Emily Han
Feb 4, 2011

Here's a recipe to chase away the winter blues: a vibrant slaw made from crunchy root vegetables and zesty orange-cumin dressing.

We used celery root or celeriac, pink and white chioggia beets, and red carrots, but feel free to experiment with the root vegetables you have available to you. Red or golden beets, parsnips, radishes, turnips, or rutabagas would also work; just make sure you have enough sweet roots in the mix to balance out any sharper flavored ones.

Shred the roots into matchstick pieces with a mandoline or other grater, toss them with the zest and juice of a winter orange, some toasted cumin seeds, and a handful of other dressing ingredients, and you're done!

Root Vegetable Slaw With Orange-Cumin Dressing

Serves 4 to 6

  • Zest and juice of 1 orange (about 1 tablespoon zest, 1/2 cup juice)

  • 1 teaspoon

    cumin seeds, toasted

  • 3 tablespoons

    sherry vinegar

  • 1 tablespoon

    extra virgin olive oil

  • 1/2 teaspoon


  • 3

    medium carrots (about 8 ounces)

  • 2

    medium beets (about 8 ounces)

  • 1

    small celery root (about 10 ounces)

  • Salt and freshly ground pepper

In a large bowl, whisk together the orange zest and juice, cumin seeds, vinegar, olive oil, and sugar.

Peel and shred the carrots, beets, and celery root and add to the bowl. (Do the celery root last as it's prone to browning when exposed to air; see peeling advice here.)

Toss to combine. Season to taste with salt and pepper.

For best flavor, refrigerate for at least 30 minutes before serving.

Related: Recipe: Quick Celery Root Salad with Capers and Lemon

(Images: Emily Ho)

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