Root Vegetable Coleslaw

Whenever I’m craving a refreshing crunch, I turn to my favorite dish: Root Vegetable Coleslaw. This colorful slaw is not just a side—it’s a vibrant celebration of earthy flavors and textures that perfectly complement any meal. I remember the first time I made it for a family gathering. Everyone’s eyes lit up as they took their first bite, and suddenly, it became the star of the potluck. The mix of crunchy jicama, sweet carrots, and zesty radishes creates a delightful harmony that’s simply irresistible. Whether it’s fall or any time of year, this dish brings a taste of comfort that feels nostalgic yet refreshing.

What Goes Into Root Vegetable Coleslaw

When preparing Root Vegetable Coleslaw, the key players are the colorful array of vegetables that come together to create a delightful dish. Each ingredient contributes its unique flavor and texture, making this coleslaw a standout. From the crispness of jicama to the sweetness of carrots, these ingredients not only nourish but also excite the palate.

• 1 cup jicama, shredded: Known for its crunchy texture and slightly sweet flavor, jicama adds a unique twist.
• 1/2 cup turnip, shredded: Turnips bring a subtle peppery note that complements the sweetness of other vegetables.
• 1/2 cup rutabaga, shredded: Rutabaga adds a rich, earthy flavor that balances the coleslaw beautifully.
• 1/2 cup carrots, shredded: Carrots contribute a natural sweetness and bright color, making the dish visually appealing.
• 1/4 cup parsnip, shredded: Parsnips add a sweet, nutty flavor that enhances the overall taste profile.
• 1/4 cup red onion, sliced into thin strips: The sharpness of red onion provides a nice contrast to the other sweeter vegetables.
• 1/4 cup sweet potato, raw, shredded: Sweet potato brings a creamy texture and subtle sweetness.
• 1 teaspoon lemon juice: A splash of lemon juice brightens the flavors and adds a refreshing zing.
• 1/4 cup white balsamic vinegar: This vinegar provides a sweet-tart flavor that elevates the dish.
• 1 cup clean mayonnaise (recommend Primal Kitchen Mayo): Mayonnaise adds creaminess that binds the veggies together.
• 1 tablespoon honey: Honey enhances the sweetness and balances the tanginess of the vinegar.
• 1/4 cup Greek yogurt, plain, fat-free: Greek yogurt adds creaminess while keeping the dish light.
• 1 teaspoon kosher or sea salt: Salt enhances all the flavors and brings them together.
• 1/2 teaspoon ground white pepper: Ground white pepper adds a subtle heat without overpowering the flavors.
• 1/3 cup radishes, thinly sliced: Radishes provide a spicy crunch that invigorates the slaw.
• 3 tablespoons parsley, fresh, chopped: Fresh parsley adds a burst of color and freshness.

Cooking Method for Root Vegetable Coleslaw

Making Root Vegetable Coleslaw is straightforward and fun! You’ll enjoy the process as much as the dish itself. The combination of fresh ingredients and a little bit of mixing results in a colorful and tasty treat. Let’s dive into the steps!

1. In a large mixing bowl, combine jicama, turnip, rutabaga, carrots, parsnip, onion, and sweet potato. As you mix, notice the vibrant colors and textures coming together. This mixture is the heart of your slaw!
2. Drizzle lemon juice over the top of the vegetables and toss to coat. This step is crucial as it helps to brighten the flavors and keep the vegetables fresh. You should see the veggies glistening from the lemon juice.
3. In a small mixing bowl, combine white balsamic vinegar, mayonnaise, honey, yogurt, salt, and ground white pepper. Whisk them together until smooth. The creamy texture should be velvety, and the sweet-tangy aroma will fill the air.
4. Gradually pour the dressing over the top of the vegetables. As you do this, toss everything together gently but thoroughly. You want every piece of vegetable to be coated without becoming mushy.
5. Top the slaw with thinly sliced radishes and sprinkle with fresh chopped parsley. This adds a pop of color and extra flavor that truly elevates the dish.
6. Give the coleslaw a final toss and taste it. Adjust the seasoning with more salt or pepper if desired. You should feel a balance of flavors: sweet, tangy, and fresh.
7. Cover the bowl and let it rest in the refrigerator for about 30 minutes. This resting time allows the flavors to meld beautifully. You can use this time to set the table or prepare your main dishes.
8. Serve the coleslaw chilled as a side dish or topping for your favorite meals. The refreshing crunch will be a delightful addition.
9. Enjoy the compliments as your guests savor every bite of this delicious Root Vegetable Coleslaw. It’s sure to be a crowd-pleaser!

Recipe Tips about Root Vegetable Coleslaw

To get the most out of your Root Vegetable Coleslaw, I’ve gathered some helpful tips. These will ensure that your dish turns out perfectly every time. Let’s dive into these suggestions!

• Storage: Store leftover coleslaw in an airtight container in the refrigerator. It should keep well for up to 3 days, although the texture may soften as it sits.
• Freezing: I do not recommend freezing this coleslaw as the vegetables may lose their crispness and texture once thawed.
• Pairing: This coleslaw pairs wonderfully with grilled meats, sandwiches, or can be enjoyed on its own as a light lunch.
• Serving Suggestions: Try serving it in taco shells or atop pulled jackfruit for a unique twist. It’s versatile!
• Flavor Boost: If you like a bit of kick, consider adding a dash of hot sauce or some sliced jalapeños to the mix.

Serve This Root Vegetable Coleslaw With

This Root Vegetable Coleslaw is a perfect accompaniment to many dishes. Here are some great ideas for what to serve alongside:

• Grilled Chicken: This coleslaw is a fantastic side for grilled chicken, adding a refreshing crunch to balance the smoky flavors.
• BBQ Ribs: The sweet and tangy notes of the coleslaw complement the rich and savory flavors of barbecue ribs beautifully.
• Sandwiches: Use this slaw as a topping for pulled pork or veggie sandwiches to add texture and zing.
• Picnics: It’s a great dish to bring along for picnics, serving well as a cool side dish on warm days.
• Potlucks: Always a crowd-pleaser, this slaw is perfect for potlucks where it can stand out among heavier dishes.
• Seasonal Celebrations: Serve it during fall gatherings, like Thanksgiving, to brighten up the table with color and flavor.

FAQ

Conclusion

In summary, Root Vegetable Coleslaw is not just a dish; it’s a celebration of flavors and colors. Its combination of crunchy vegetables and creamy dressing make it a versatile side that can complement any meal. I encourage you to try making this coleslaw for your next gathering or family dinner. You’ll be amazed at how quickly it disappears and how many compliments you’ll receive!

Root Vegetable Coleslaw

The ultimate side dish for any gathering! Root Vegetable Coleslaw is a colorful blend of crunchy vegetables, creamy dressing, and a hint of sweetness. Perfect for summer barbecues or cozy fall dinners, this easy-to-make dish will have everyone craving more. Try it tonight!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup jicama shredded
• 1/2 cup turnip shredded
• 1/2 cup rutabaga shredded
• 1/2 cup carrots shredded
• 1/4 cup parsnip shredded
• 1/4 cup red onion sliced into thin strips
• 1/4 cup sweet potato raw, shredded
• 1 teaspoon lemon juice
• 1/4 cup white balsamic vinegar
• 1 cup clean mayonnaise (recommend Primal Kitchen Mayo)
• 1 tablespoon honey
• 1/4 cup Greek yogurt plain, fat-free
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon ground white pepper
• 1/3 cup radishes thinly sliced
• 3 tablespoons parsley fresh, chopped

Equipment

• Mixing Bowl
• Chef's Knife

Method

 

1. In a large mixing bowl, combine jicama, turnip, rutabaga, carrots, parsnip, onion, and sweet potato. Drizzle lemon juice over the top of the vegetables and toss to coat.
2. Combine vinegar, mayonnaise, honey, yogurt, salt, and pepper in a small mixing bowl. Gradually pour over the top of the vegetables and toss to coat. Top with sliced radish and sprinkle with fresh chopped parsley.
3. Serve and enjoy!

Notes

• Storage: Store leftover coleslaw in an airtight container in the refrigerator. It should keep well for up to 3 days, although the texture may soften as it sits.
• Freezing: I do not recommend freezing this coleslaw as the vegetables may lose their crispness and texture once thawed.
• Pairing: This coleslaw pairs wonderfully with grilled meats, sandwiches, or can be enjoyed on its own as a light lunch.
• Serving Suggestions: Try serving it in taco shells or atop pulled jackfruit for a unique twist. It’s versatile!
• Flavor Boost: If you like a bit of kick, consider adding a dash of hot sauce or some sliced jalapeños to the mix.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.