Raw Root Veggie Slaw {Recipe}

When Autumn, then Winter comes around, the food we make naturally changes over from the lighter, cooler summer fare, to richer, heavier, warming dishes. I love that changer personally - throw some butter sauteed, cream finished dish at me and I am a happy girl! That said, you definitely can't eat that way all the time!

I made a Raw Root Veggie Slaw the other night was the perfect combination of light food, but still winter food. It uses four of the wonderful root veggies that are around in the winter time, and a lemony vinaigrette dressing to punch up the flavor while still keeping this dish a perfect light side to any meal. Pair it with a lemony chicken to make your belly happy - both flavor-wise and as a break from the heartier stews and casseroles that come out this time of year.

Raw Root Veggie Slaw

Slaw: 
1 large carrot
1 parsnip
1/2 rutabaga
3 medium-large radishes

Dressing: 
1/2 c lemon olive oil
1/3 c honey balsamic vinegar
1/2 Tbsp dried mint (or 1 Tbsp fresh, chopped)
Salt and Pepper to taste.

1. Mix all of the dressing ingredients in a jar or tupperware container with a tight seal. Shake vigorously and set aside.

2. Peel, trim, and matchstick cut the carrot, parsnip, and rutabaga. Wash and trim the radishes, then halve and cut into half-moons. Mix all veggies in a large bowl.

3. Add dressing, stirring to combine. Refrigerate at least 20 minutes, but can do overnight, stirring occasionally.

4. Enjoy!