This colorful raw salad calls for golden beet, zucchini, carrot, radish, cucumber and jicama, and has a light, tangy dressing. Shredding the vegetables in the food processor makes preparing this salad fast and easy. Great for a party, potluck or picnic!
You will be using the shredding/grating blade of your food processor (this is the one I use). It is the flat circular attachment with small holes that sits at the top of the food processor bowl (not at the bottom like the “S” blade) with the help of a vertical arm attachment. A food processor results in firmer shredded vegetables, but if you don't have one you can use a hand or box grater, which will yield a moister salad of smaller pieces.
This recipe makes 5 cups of salad, perfect for 2 to 4 people. If you are bringing it to a gathering, you might consider doubling it. In that case, empty the first round of processed veggies into a medium bowl halfway through to make room for the remaining veggies.Print
Above: All of the veggies ready to go into the food processor.
Above: Another version of this slaw, made with red beets and garnished with sesame seeds and fresh dill. On the side, french fries (made of Yukon gold potatoes and Japanese yams) and mustard, with homemade ketchup.