Recipe for winter rainbow salad

Sally Pasley Vargas for The Boston Globe

March 5, 2013

1 minute to read

Serves 6

If you eat across the color spectrum to keep a lively variety of vegetables in your diet, add this crunchy, vibrant salad to your repertoire. In it, matchsticks of celery root are mixed with red cabbage, carrot, tart apple, radishes, and a lime-orange dressing.

DRESSING

Juice of 1 limeJuice of 1 orange1tablespoon white wine vinegarPinch of sugarSalt and pepper, to taste½cup olive oil

1. In a small bowl, whisk together the lime and orange juice, vinegar, sugar, salt, and pepper.

2. Gradually whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.

SALAD

1small celery root (celeriac)Salt and pepper, to taste½small head red cabbage, thinly sliced1large carrot, grated1Granny Smith apple, cored and cut into small dice6radishes, thinly sliced¼cup chopped fresh parsley1avocado, sliced (for garnish)¼cup pumpkin seeds (for garnish)

1. Quarter the celery root and discard any soft centers. Cut the root into matchsticks. Bring a saucepan of salted water to a boil, add the celery, and remove from the heat. Drain into a colander and rinse with cold water. Drain again and shake out the excess water.

2. In a serving bowl, combine the celery root, cabbage, carrot, apple, radishes, parsley, dressing, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like. Garnish with avocado and pumpkin seeds. Sally Pasley Vargas