Fall has officially arrived, meaning that rich foods and warm comfort dishes are everywhere. But hey, that's not a bad thing. However, let's remember that you do not have to have heavy meals just because it's fall and the air is cooler. The following recipe for October is a root vegetable salad. It is a light and easy dish, which is actually perfect for the cool fall weather. It can also be a nice side dish with a heavier dish or as a starter.
Root vegetable is available all year long but during fall, you can find fresh ones which always taste better. The salad is not loaded with many vegetables: beet, carrot and kohlrabi. That's all you need! Their colors fit the season very well and the salad tastes delicious, but you already knew that.
The key to have a great salad is cutting the rough vegetables into thin sticks also known as juliennes. I used a grater to properly cut the vegetables; although you can use any tool you have just make sure you get thin sticks in the end.
The dressing of the salad is sweet and spicy which gives it a nice kick. The spiciness comes from the chili pepper; if you do not like it then just do not use it in the dressing.
If you are looking for more salad recipes, be sure to check out my recipe index.
Root Vegetable Salad
- 1 kohlrabi peeled and cut to thin sticks
- 1 beet peeled and cut to thin sticks
- 2 carrots peeled and cut to thin sticks
- ¼ cup sesame seeds
For the dressing:
- 3 tablespoon silan (date syrup)
- 5 tablespoon olive oil
- ½ chili pepper cut
- 5 tablespoon lemon juice
- Salt and pepper by your taste
- In a bowl, mix all of the cut vegetables.
- Add the sesame seeds to the bowl.
- In a small bowl, mix all of the dressing ingredients.
- Pour the dressing on top of the vegetables, mix well and dig in!
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