When beautiful summer produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.
Recipe courtesy of Food Network Kitchen
Shaved Summer Vegetable Salad
Total:
30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: a mandoline slicer

Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

Cook's Note

A watermelon radish looks just like its fruit namesake?green on the outside and bright pink on the inside. Look for it, in the summer, at farmer?s markets or the specialty produce section in your grocery store.

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