Consider this as an outlet for lettuce without making another salad. The vegetable slaw is a great outlet for root vegetables in raw application as well. These components could easily be converted into a delicious spring roll or even chilled sandwiches.
A few large heads of lettuce, outer leaves picked and washed.
ROOT VEGETABLE SALAD:
- 1 winter radish
- ½ celery root
- ½ red onion sliced
- 1 baby carrot
- Chopped mixed micro herbs and greens
- Juice of one lime
- ½ cup yogurt
- ⅛ cup minced cucumber or pickles
For the Lettuce
Place the lettuce leaves in a bowl for serving and set aside.
For the Root Vegetable Salad
Shave all vegetables on a Mandoline and cut into little strips. Add the lime, herbs and salt. Place in a small bowl for serving.
For the yogurt sauce
Combine the yogurt and cucumber or pickles. Transfer to a small bowl for serving.
I wash leaves when I get the home delivery box. I wash them, spin in the salad spinner and then store them in a large airtight container lined with paper towel. They stay fresh all week and are ready to eat. It saves time and money.
To build these, place a heavy pinch of the root vegetable slaw into a leaf of lettuce, top with yogurt sauce. Enjoy. Repeat. Enjoy again.
Add leftovers to this. Leftover meatballs. Leftover grilled meat(chicken, fish, beef)
This is a flexible conduit for anything you can throw at it. Pictured are turkish meatballs made with ground lamb from elysian fields