The Beet

Making a slaw out of an array of vegetables is a great way to add a fresh, crisp addition to a winter dinner. Here’s a versatile recipe that is great on fish, tofu, or chickens tacos. It makes a great side as well. The vegetable combination below is my favorite, but you can use any mix you like. Enjoy!


2 cups shredded green cabbage
2 carrots, grated
1-2 kohlrabi bulbs, skin removed & grated
1 watermelon radish, skin removed & grated
1 small red bell pepper
1/3 cup thinly sliced red onion

¾ cup mayonnaise or yogurt (I love to use St Benoit Plain or Garden Variety Sheep Yogurt)
1 tbsp apple cider vinegar
1 tbsp Dijon mustard (I love to use Oils of Paicines Bavarian Mustard)
2 tsp celery seed
2 tsp dried dill or 2 tbsp fresh dill
1 tsp salt
Black pepper to taste
Rice Wine Vinegar, to taste

Combine all vegetables in a bowl. In a separate bowl, whisk together mayonnaise (or yogurt), apple cider vinegar, Dijon mustard, celery seed, dill, salt, black pepper. Mix well with vegetables. Drizzle a generous amount of rice wine vinegar over the top (to your taste) for an added tang that makes it a wonderful addition to tacos.