Root Vegetable Slaw

Root Vegetable Slaw


  • 1 medium beet
  • 3 large carrots
  • 1 small celeriac bulb, peeled
  • 1 kohlrabi bulb, peeled
  • 1 tbsp caraway seeds
  • 2 tbsp olive oil
  • 1 tbsp rice wine vinegar
  • salt and pepper, to taste

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  1. Cut all vegetables to matchstick size and place in a large bowl.
  2. Add caraway, oil, vinegar, salt and pepper. Toss together. Serve as an appetizer or side dish.

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