Multipurpose shaved vegetable salad for fresh, healthy meals

Ingredients for The multipurpose shaved-vegetable salad

• 1,440 g shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)

• 30 g mint leaves, torn if large

• 2 lemons

• 60 ml extra-virgin olive oil

• 30 ml white wine vinegar

• kosher salt (to taste)

• freshly ground pepper (to taste)

How to make The multipurpose shaved-vegetable salad

1. Place the vegetables in a large bowl.

2. Add the mint and finely grate the lemon zest over the vegetables.

3. Cut the lemons in half and squeeze the juice into the bowl.

4. Drizzle in the oil and vinegar, then season the salad generously with salt and pepper.

5. Toss the salad to coat all the ingredients evenly.

6. For preparation ahead of time, shave the vegetables up to 6 hours in advance.

7. Submerge the shaved vegetables in a bowl of ice water and chill.

8. Drain the vegetables and pat them dry before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.