Market Express recipe: Root vegetable slaw


Zest and juice of 1-2 limes (about 1 tablespoon zest, 1/4 cup juice)
1/2 teaspoon ground cumin
2 tablespoons rice vinegar
3 tablespoon extra virgin olive oil
1/2 teaspoon honey
2 pounds of root vegetables (about 6-8 cups total of shredded veggies) – use any combination of carrots, parsnips, beets, celery root, jicama, rutabagas, radishes, etc.)
Salt and freshly ground pepper to taste

In a large bowl, whisk together the lime zest and juice, cumin, vinegar, olive oil, and honey. Peel and shred the root vegetables either by hand or in a food processor. Add the shredded veggies to the large bowl with the dressing.Toss to combine. Season to taste with salt and pepper. For best flavor, let flavors combine for at least 10 minutes before serving.


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