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Epicurious
Bon Appétit

The Multipurpose Shaved-Vegetable Salad

By Andy Baraghani
Image may contain Plant Food Vegetable Radish Meal and Dish
Photo by Michael Graydon & Nikole Herriott

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

Recipe information

  • Yield

    8 servings

Ingredients

12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
1 cup mint leaves, torn if large
2 lemons
1/4 cup extra-virgin olive oil
2 Tbsp. white wine vinegar
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.

  2. Do Ahead

    Step 2

    Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.

TagsSaladMintHerbs & SpicesRoot VegetableVegetableSideDinnerLunchDairy FreeGluten FreeNut FreeRawVeganVegetarianKetoQuickEasy5 Ingredients or FewerNo-CookBon Appétit

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