How to Turn Any Veggie Into Slaw - Rachael Ray In Season

How to Turn Any Veggie Into Slaw

Any crunchy veggie that tastes good raw can be spun into a slaw with a food processor. Dig out your slicing and shredding disks and give them a whirl.
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beets in food processor near cutting board
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Slicer Disk

Broccoli & Cauliflower Stems

Remove the thick skins with a peeler before slicing. Pair with apples, dried fruit, and toasted nuts. Dress with an orange vinaigrette.

Fennel

Use only the bulb. (Save the fronds for garnish.) Pair with orange slices, feta, arugula, parsley, and slivered almonds. Dress with lemon juice and EVOO.

Radishes

They’re extra ravishing when thinly sliced. Pair with cucumbers, mint, dill, and ricotta salata. Dress with lime juice and grapeseed oil.

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Shredder Disk

Beets

Give them a scrub first—no need to peel. Pair with shredded carrots, toasted nuts, scallions, and mint. Dress with yogurt that’s spiced with curry powder and thinned with lemon juice.

Kohlrabi

This tastes like a cabbage-radish hybrid. Pair with apples and hearts of palm. Dress with mayo, sugar, salt, and cider vinegar.

Celery Root

Cut off the scruffy skin. (It’s too thick for a veggie peeler.) Pair with hazelnuts, grapefruit, and dill. Dress with grainy mustard, salt, pepper, and EVOO.