Shaved Vegetable Salad

When beautiful 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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
  • Nutrition Info
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2 small candy cane beets

1 medium carrot

1 medium watermelon radish, halved

Quarter of a head red cabbage 

1/4 cup extra-virgin olive oil

1 teaspoon honey

Juice of 1 lemon

Kosher salt and freshly ground black pepper

1 small bunch watercress, washed and large stems discarded

2 tablespoons roasted salted pepitas

2 ounces fresh goat cheese, crumbled (about 1/4 cup)

1/3 cup fresh basil leaves, torn into pieces

1 tablespoon roughly chopped fresh chives


Special equipment:
a mandoline slicer
  1. 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.
  2. 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.
  3. 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.