If you want to use up a bunch of your root vegetables but don’t feel like turning on the oven, this is the perfect dish. You can make it in under 10 minutes, and can pretty much use any vegetables you want. The two key tools here are a mandoline and a mini food processor (You can use a blender, too). To make this salad a meal, serve it with the second recipe below, Quick Sesame Peanut Noodles. 

Here are the vegetables I used:

  • 1 harukei turnip
  • 1 red beet
  • 1 medium zucchini
  • 1 medium yellow summer squash

Other vegetables you can substitute are: carrots, kohlrabi, any other type of beet…

Use a mandoline to thinly slice all of the vegetables and combine in a large bowl. Then, make the dressing:

Dressing Ingredients:

  • 1 clove of garlic, roughly chopped
  • 1 teaspoon of fresh ginger, roughly chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or sugar
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil

Directions:

  1. Place ginger and garlic in mini food processor and process for a few seconds. Scrape down sides if necessary.
  2. Add vinegar, soy sauce and honey in food processor and blend for another 30 seconds or so.
  3. Slowly drizzle in oils. I use the itty-bitty hole at the top of the mini-prep so that I can continue to process while adding the oils.
  4. Pour dressing over salad and combine. Serve immediately.

Bonus Recipe: Quick Sesame Peanut Noodles

 

Ingredients:

  • Banh Pho Noodles (wide, flat rice noodles–I used about 1/3 of the package of the very wide kind, like the type of noodle in Pad Thai)
  • a handful or two of raw unsalted peanuts
  • 1 teaspoon tahini
  • 1 teaspoon soy sauce
  • 1-2 tablespoons of scallion, roughly chopped

Directions:

  1. Cook noodles according to package directions. I put mine in boiling water for about 6 minutes and then drained. Then I returned them to the pot.
  2. Blend noodles, tahini and soy sauce in a food processor for a 1-2 minutes, scraping down sides as necessary.
  3. Place peanut mixture in a bowl with 2-3 tablespoons warm water. Stir to combine.
  4. Pour mixture over noodles and add the scallions.
  5. Heat up the noodles over medium-low heat for 2-3 minutes, and serve immediately.

 

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